Pumpkin and Sage Pasta with Sausage and Parmesan
A rich and creamy pasta that is pure comfort food, lightened up with canned pumpkin and full of seasonal flavors.
Ingredients
- 1 lb short pasta (macaroni, cavatappi, rigatoni, penne, etc...) cooked according to package directions
- 1 package ground pork breakfast sausage
- 1 14.5oz can pureed pumpkin not pumpkin pie filling
- 3-4 tsp dried rubbed sage
- 2-3 Tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp cayenne pepper
- ¼ tsp crushed red pepper flakes
- black pepper to taste
- 2 cup reserved pasta water
- 3 Tbsp half and half
- ½ cup shaved parmesan plus more for topping/serving
Instructions
- Cook pasta according to package instructions. Before draining, reserve 2 cups of the pasta water. Set Aside.
- In a large, deep, nonstick skillet, crumble and brown sausage over medium heat.
- Once the sausage is browned and cooked through, add pumpkin puree and stir to combine. Add sugar and spices, heat until fragrant and stir to thoroughly combine.
- Reduce heat to low. Start adding pasta water, ¼ cup at a time, until the sauce is thinned out, but not watery (I typically use 1 ½ cups). Add ½ cup parmesan cheese, and half-and-half. Stir to combine.
- Add the cooked and drained pasta, and stir to thoroughly coat the pasta.
- Top with parmesan cheese and enjoy.