Creamy Pumpkin and Sausage Pasta

Creamy Pumpkin and Sausage Pasta Ingredients: 1 pound pasta (rigatoni or your choice) 1 shallot, finely chopped 3 cloves garlic, minced Salt, to taste Chili flakes (as desired) 1 can of pumpkin puree 1/2 cup heavy cream 1 to 1.5 cups reserved pasta water (adjust for desired consistency) 1 pound sausage Freshly grated Parmesan cheese Fresh sage leaves

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water before draining. Set aside. 🎃In a large skillet, heat a bit of olive oil over medium heat. Add the sausage and cook until it’s browned and cooked through. Remove the sausage from the pan and place it on a plate lined with paper towels to absorb excess oil and fat. 🎃In the same skillet, add a bit more olive oil if needed. Add the minced garlic, finely chopped shallot, and chili flakes. Sauté until fragrant. 🎃Stir in the canned pumpkin puree, warming it through. Pour in the heavy cream and add fresh sage leaves for flavor. Add salt. Gradually add the reserved pasta water to achieve your desired sauce thickness. Stir well. 🎃Return the cooked sausage to the skillet, incorporating it into the creamy pumpkin sauce. 🎃Add the drained pasta to the skillet, tossing it in the creamy pumpkin and sausage sauce until the pasta is well coated. 🎃Add Parmesan cheese. 🎃Feel free to adjust the seasonings and ingredients to your taste, and enjoy your upgraded Pumpkin Pasta!

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