Creamy Pumpkin and Sausage Pasta
Creamy Pumpkin and Sausage Pasta
My sister told me that she used two recipes and kind of combined them together, but didn't specifically say how. If you would like to check out the source materials directly, those recipes may be found at:
I'm trying to make note of the changes I made while the memory is still fresh, with the original posting date being the day after.
16oz pasta (I used a box of cavatappi protein pasta)
1 cup starchy pasta water (i.e. save a mug full of pasta water when you drain the pasta)
16oz Italian sausage (my family makes our own, we have a whole party for it 😂; use what you're familiar with)
1-3 tbsp olive oil
1/2 cup yellow onion chopped (substituted for diced shallot)
2-5 cloves minced garlic (from a jar)
¼ cup tomato paste (3 oz)
1 (15 ounce) can pumpkin puree
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes
¼ teaspoon ground nutmeg
1 tsp dry rubbed sage (substituted for 1 tablespoon fresh sage)
1/2 tbsp sherry vinegar (substitute for vodka)
3/2 tbsp lemon juice (also substitute for vodka for deglazing)
1 cup Silk half & half (oat and coconut substitute for heavy cream)
1 tablespoon butter
½ cup parmesan cheese, plus extra for garnish (I used already shredded stuff from Meijer and it worked)
optional: fresh sage for garnish (didn't have)
optional: fresh basil for garnish (we used a small amount of dry basil leaves)
16 ounces pasta, penne or rigatoni
1 cup starchy pasta water (i.e. save a mug full of pasta water when you drain the pasta)
1 lb mild Italian sausage
1-3 tablespoons extra virgin olive oil
1 large shallot, diced
2-5 cloves garlic, minced or pressed
¼ cup tomato paste (3 oz)
1 (15 ounce) can pumpkin puree
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes (more if you like it spicy!)
¼ teaspoon ground nutmeg
1 tablespoon fresh sage
3-4 tablespoons vodka
1 cup heavy cream
1 tablespoon butter
½ cup parmesan cheese, freshly grated, plus extra for garnish
optional: fresh sage for garnish
optional: fresh basil for garnish
Follow the instructions for your pasta of choice, and cook most of the way or for the minimum cooking time (or less even); it will cook a little more when you add it to the sauce later so if it's slightly chewier than you would like, that's okay. When you go to drain the pasta, reserve one cup of pasta water, and set the pasta aside (you can add some type of fat at this step to help keep the noodles from sticking but I did not)
If you have fresh sage, you can make Crispy Sage:
Add 1 tablespoon of butter to a non-stick pan and heat gently over medium heat. Add a handful of sage leaves and watch closely for them to crisp up (1-2 minutes). Remove and set aside.
Heat a large skillet over medium-high heat and add the Italian sausage, breaking apart with a spatula until well-browned, about 5-7 minutes. Remove to a paper towel-lined plate.
In the same skillet you cooked the sausage, add the olive over medium heat. Add the shallot or onion and garlic and sauté until softened and fragrant, about 4-5 minutes.
Add the tomato paste, pumpkin puree salt, and stir. Deglaze the pan with the sherry vinegar, lemon juice and a splash (like 2oz) of pasta water, letting it sizzle out while scraping up the browned bits at the bottom of the skillet.
Add in the heavy cream, butter, parmesan, sage, salt, pepper, and nutmeg then reduce the heat to low and stir until well-combined. Stir occasionally and continue to cook until the sauce begins to simmer and thickens slightly. Taste and adjust seasonings if needed.
Add the pasta and sausage to the sauce and pour in reserved pasta water, starting with ½ cup and adding more as you need to loosen the sauce; toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles.
Remove from heat and serve, garnish with fresh basil, more parmesan, and/or crispy sage and fresh cracked pepper if desired.