“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.” - by jmcnutt28
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 426 cal
- 21%
- Fat
- 16.8 g
- 26%
- Carbs
- 51.4 g
- 17%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 husband a..." See morend I really enjoyed this recipe!"
Molly
"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 then adde..." See mored 2 ingredients. It was fine as written; I just knew my family would like a little spice. I added some red pepper flakes (1 T.) for a little zip and some fresh spinach for added veggies. I will make this again, although I will be using spicy Italian sausage, next time. We liked the addition of spinach, so I would use that again. My pasta was medium shells as that is what I had on hand. Thanks jmcnutt28 for this recipe, we enjoyed it."
Sean P.
"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 site ev..." See moreeryone just enjoyed it. Will definitely make this again. Thank you again for sharing a great dish..."
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