Pumpkin and Sausage Pasta with a Cheesy Twist

Ingredients

• 1 pound hot Italian sausage
• ½ onion, chopped
• 4 cloves garlic, diced
• 1 (16 ounce) package campanelle pasta
• 2 cups chicken stock
• 1 (15 ounce) can pumpkin puree
• ½ cup half-and-half
• ½ cup cream cheese
• ½ cup grated Parmesan cheese, or to taste
• ½ teaspoon freshly grated nutmeg
• 1 pinch cayenne pepper
• kosher salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh sage leaves

Step 1

Lightly heat a large skillet over medium-high heat. Add the sausage and cook it, breaking it up with a spoon, until it’s nicely browned, about 5 to 7 minutes. Once cooked, drain off the excess grease. Toss in the onion and garlic, and cook everything together until the onion softens and turns translucent, which should take around 5 minutes.

Step 2

Meanwhile, bring a big pot of salted water to a boil. Add the campanelle pasta and cook it until it’s just tender but still has a little bite, usually 7 to 10 minutes. Give it a stir now and then so it doesn’t stick.

Step 3

Back at the skillet, pour in the chicken stock, then stir in the pumpkin, half-and-half, cream cheese, and Parmesan. Sprinkle in a pinch of nutmeg and cayenne, and season with salt and pepper. Keep stirring the mixture over medium heat until it thickens up and becomes creamy, about 5 to 7 minutes.

Step 4

Finally, add the drained pasta right into the sauce and give it a good toss so every piece is coated. Scatter some fresh sage leaves on top, and it’s ready to serve.