Pasta with Italian Sausage and Pumpkin Sauce Recipe - Allrecipes.com
Pasta with Italian Sausage and Pumpkin Sauce Recipe
  • READY IN 40 mins

Pasta with Italian Sausage and Pumpkin Sauce

Read Reviews (7)

"This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor." —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  2. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  3. Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  4. Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • Use 1 cup of sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.
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Reviews More Reviews

Sep 30, 2012

I partially grilled chicken sausage, sliced and finished cooking with the onions. I used one whole onion and fat free half/half. I added some cream cheese, red pepper flakes, and spinach. My husband and I really enjoyed this recipe!

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Apr 17, 2013

A very good and delicious twist to pasta. We played ‘guess the ingredient’ and my family never did guess the pumpkin in the sauce. I made the recipe as written, tried it on some pasta, and then added 2 ingredients. It was fine as written; I just knew my family would like a little spice. I added some red pepper flakes (1 T.) for a little zip and some fresh spinach for added veggies. I will make this again, although I will be using spicy Italian sausage, next time. We liked the addition of spinach, so I would use that again. My pasta was medium shells as that is what I had on hand. Thanks jmcnutt28 for this recipe, we enjoyed it.

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9 Ratings

May 02, 2013

What a great dish. I made this for lunch today and my family loved it. I served it with a Cesar salad, the artichoke Parmesan French bread and for desert I made the coconut flan! All from this site everyone just enjoyed it. Will definitely make this again. Thank you again for sharing a great dish...

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Dec 07, 2012

YUMMY!!! VERY rich, though! A little dry, could use a bit more juice or sour cream.

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Nov 27, 2012

This was yummy, but I have to mention I didn't follow the recipe as written: I used fresh, steamed pumpkin (not canned): I forgot the garlic (instead sprinkled garlic powder in); I added maybe an extra 1/4 c. half-and-half to make it a bit creamier. Still really tasty!

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Oct 24, 2012

Great recipe. A+ for versatility. I really wanted to make it tonight and had to make some substitutions. I made it with steamed hubbard squash as I didn't have canned pumpkin handy. I used the food processor to puree the squash along with a 1/8 cup of apple cider. Also, I used Italian(hot) chicken sausage as a substitute for the pork sausage. The sauce was creamy and delicious. I like to use an Argentine Parmesan for the grated cheese. Does a nice job of blending with sauces.

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Oct 23, 2012

Wonderful flavor, really enjoyed this as written. Would give 4.5 stars really.

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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