Sausage Linguine with Ginger Pumpkin Sauce

Sausage Linguine with Ginger Pumpkin Sauce

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"This recipe uses sausage and makes a delicious pumpkin sauce to deliver an easy and unique pasta."
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Ingredients

20 m servings 323 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
  2. Combine the sausage, onion, and garlic in a saucepan over medium heat; cook until sausage is completely browned and onion is translucent, 5 to 7 minutes.
  3. Stir together the pumpkin puree, cream, ginger, salt, and pepper in a saucepan over medium-low heat; add the sausage mixture and stir. Simmer until heated through, about 3 minutes. Toss with drained pasta to serve.

Reviews

18
  1. 20 Ratings

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Most helpful positive review

Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slig...

Most helpful critical review

I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. wil...

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Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slig...

I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. wil...

Very very tasty. I took a few liberties with seasonings, but mostly followed the recipe :) I used fresh ginger instead of ground, and cooked it with the sausage and extra onion and garlic. Also ...

I liked this recipie but modified it somewhat. After I sauteed the sausage, onion and garlic, I added chicken stock for another layer of flavor....let it reduce before adding the cream and pumk...

It's not bad, just unfinished. It needs something and being a novice, I have no idea what it could be! It's dry with just the pumpkin and the cream to make the sauce, you can't taste the pumpki...

Wow, this was so good! I used whole wheat pasta, fat free milk, and I added some fresh spinach to make it healthier. I doubled the amount of garlic and cream and it was amazing, can't wait to ma...

I had received a can of pumpkin puree in a care package from my mom and had no idea what to make since I didn't have pie crust and sure didn't feel like making some. This is similar to a Rachae...

OK not the best-looking dish I've ever made but it tasted good! We debated if this should be 3 stars or 4, my husband kept saying 3.5. It was decent comfort food on a night when we wanted some...

WE liked this. WE added white wine and sage to the sauce. Its just like Rachael Rays pumpkin penne with sage.WE will make again

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