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Italian Sausage and Pumpkin Pasta

Italian Sausage and Pumpkin Pasta combines fall flavors and textures. Pumpkin, Italian sausage, coconut milk, and spices create a hearty yet light pasta!

Ingredients

Scale
  • 16 oz. Italian Inspired “Zucchette” Pasta (may substitute penne or rigatoni)
  • 2 T. olive oil
  • 1 lb. Italian sausage
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 bay leaf
  • 4 sprigs sage leaves, chiffonade (thinly cut), or 2-3 t. dried sage
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 3/4 cup canned pumpkin
  • 2/3 cup coconut milk
  • 1/8 t. cinnamon
  • 1/2 t. nutmeg
  • Salt and Pepper to taste
  • Fresh Parmesan cheese, grated
  • Pepitas for garnish

Instructions

  1. In a large nonstick pan, brown sausage over medium high heat with 1 T. olive oil.
  2. Transfer sausage to a plate lined with paper towels.
  3. Drain excess fat from pan, add 1 T. olive oil, and saute the onion and garlic until transparent, approx. 4-5 minutes.
  4. Add white wine, sage, and bay leaf to pan. Reduce wine by about half. Should take just a couple of minutes.
  5. Add chicken broth and pumpkin and stir until sauce begins to simmer.
  6. Add sausage and coconut milk and reduce heat. Stir to combine.
  7. Season with cinnamon and nutmeg. Add salt and pepper to taste.
  8. Simmer sauce 8-10 minutes until thickened. Remove bay leaf.
  9. Cook pasta according to package instructions and drain.
  10. In a serving dish, pour sauce over pasta and toss gently.
  11. Serve pasta in bowls topped with fresh Parm and pepitas! Enjoy!
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