Pasta with Italian Sausage and Pumpkin Sauce

Pasta with Italian Sausage and Pumpkin Sauce

50
jmcnutt28 1

"This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor."

Ingredients

40 m servings 426 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  2. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  3. Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  4. Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Footnotes

  • Cook's Note:
  • Use 1 cup of sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.
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Reviews

50
  1. 61 Ratings

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A very good and delicious twist to pasta. We played ‘guess the ingredient’ and my family never did guess the pumpkin in the sauce. I made the recipe as written, tried it on some pasta, and the...

I partially grilled chicken sausage, sliced and finished cooking with the onions. I used one whole onion and fat free half/half. I added some cream cheese, red pepper flakes, and spinach. My hus...

I'm giving this a 4, but I made a few small changes that could have adversely affected it. I used 1 cup of sour cream and left out the half-and-half. I also used sweet Italian turkey sausage i...

What a great dish. I made this for lunch today and my family loved it. I served it with a Cesar salad, the artichoke Parmesan French bread and for desert I made the coconut flan! All from this s...

This tasted great. I boiled the onions with the broth, doubled the sour cream, and left the half-and-half out. I also used 1.5 cups shredded Parmesan.

Great recipe. A+ for versatility. I really wanted to make it tonight and had to make some substitutions. I made it with steamed hubbard squash as I didn't have canned pumpkin handy. I used the f...

Wonderful flavor, really enjoyed this as written. Would give 4.5 stars really.

This was OK, but I probably won't make it again. The nutmeg was overpowering, so if I did make it again I would half the amount.

This was so easy and good! I made a few changes that I think made it better and healthier too: I replaced half and half and sour cream with 1 cup plain yogurt. I added about 6 oz frozen chopped ...