Creamy Sausage Pasta with Pumpkin Sauce
This Sausage Pasta with Pumpkin Sauce is the perfect comfort food for fall. It covers any pasta with pumpkin deliciousness and takes less than 30 minutes.
Servings: 4 -6 servings
Calories: 902kcal
Ingredients
- ¾ lb. penne pasta cooked
- ½ cup unsalted butter
- ¼ cup finely chopped onion
- 2-3 cloves garlic minced
- ⅛ teaspoon cayenne pepper
- 2-3 Tablespoons sage leaves chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½-3/4 cup white wine (pasta water, chicken stock or cream can be substituted)
- ¾ cup pumpkin butter
- ¾ lb. Italian Sausage hot or mild, cooked and sliced
- Garnish: Parmesan cheese, chopped parsley
Instructions
- Cook pasta according to package directions. Cover to keep warm.
- Cook sausage either in a skillet or in an air fryer. Set aside and keep warm.
- In a large skillet, melt butter over medium-high heat.
- Bring to a boil then whisk continuously until it smells nutty and has golden-brown flecks. This should take 3-5 minutes. Make sure to only cook it until it is light brown as it will cook more when the onions and herbs are added.
- Reduce the heat and add chopped onion, minced garlic, cayenne pepper, sage leaves, salt and pepper. Cook until the onion has softened and herbs are fragrant.
- Stir in pumpkin butter and enough wine or pasta water to make a creamy sauce.
- Add cooked pasta and sliced sausage to the skillet and stir to combine.
- Divide into four-six portions and place in large pasta bowls. Garnish with parmesan cheese and chopped parsley.
Notes
STORE/FREEZE/REHEAT
Store cooled pasta in an airtight container and refrigerate for up to 3 to 4 days.
Freeze the cooled sauce in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. I would not recommend freezing the pasta.
Reheat leftover pasta with sauce in a skillet or saucepan over low to medium-low heat. Or reheat in the microwave until heated through. Additional liquid may be needed to keep it creamy.
NOTE: See above for an easy way to replace the pumpkin butter.
Nutrition
Calories: 902kcal | Carbohydrates: 80g | Protein: 24g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1028mg | Potassium: 539mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4937IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 3mg
