Creamy Pumpkin Pasta with Italian Sausage
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Creamy Pumpkin Pasta with Italian Sausage is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta (I used mezze rigatoni)
- 1 pound ground Italian sausage, mild or hot
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons finely-chopped fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup dry white wine (or chicken broth)
- 1 (15-ounce) can pumpkin purée
- 1/2 cup heavy cream
- 2 cups roughly-chopped fresh kale, tough stems removed
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan, for serving
Method
Prep the pasta water. Raise a large stockpot full of generously-salted water to a boil.
Leave the sausage. While that cooks, heat a large nonstick sauté pan over medium-a hot burner. Tip in the Italian sausage and shallot and cook, crumbling the sausage with a wooden spoon as it cooks, until the sausage is lightly browned. Tip in the garlic, sage and crushed red pepper flakes and continue cooking, stirring frequently, for 2 minutes.
Leave the pasta. Tip in the pasta to the boiling water and cook until *just* al dente. Reserve 2 cups of the hot starchy pasta water and keep nearby, then pour off the pasta.
Finish the sauce. While the pasta is cooking, carefully pour in the wine and use the wooden spoon to scrape up any browned bits on the bottom of the pan. Tip in the pumpkin purée, heavy cream, kale and toss to combine. Turn off the heat.
Turn Once the pasta and sauce are both ready to go, combine them in the large stockpot along with ¾ cup of the hot starchy pasta water and toss to combine. Tip in in ¼ cup of extra starchy water at a time (if needed) until the sauce reaches a smooth and glossy consistency. Taste and season with more salt and pepper, if needed.
Plate Plate warm, garnished with lots of freshly-grated Parmesan and black pepper.
