Pumpkin Sausage Bowtie Pasta
Pumpkin Sausage Bowtie Pastan is a main course that serves 4. One serving contains 766 calories, 27g of protein, and 47g of fat. For $2.76 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have garlic, onion, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. 35 people were impressed by this recipe. It is brought to you by Jo Cooks. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Try Bowtie Pasta with Italian Sausage and Bell Peppers, Cheesy Mexican Bowtie Pasta, and Italian Bowtie Pasta Salad for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 bay leaf
1 cup canned pumpkin
1 cup chicken stock
1 lb bowtie pasta, cooked al dente
3 cloves garlic, minced
¼ tsp ground cinnamon
½ tsp ground nutmeg, or freshly grated
½ cup heavy cream
1 tbsp olive oil
1 onion, chopped
½ tsp dried oregano
salt and pepper to taste
1 lb mild Italian sausage
1 cup white wine
Equipment:
frying pan
pot
wooden spoon
Cooking instruction summary:
In a large skillet, or cast iron pot heat the olive oil. Remove sausage from casings, if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces. Transfer cooked sausage to a plate and drain most of the fat from the skillet, leave about a tablespoon worth.Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.Add bay leaf, oregano and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring until sauce comes to a bubble. Return sausage to the pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper to taste. Simmer sauce until it thickens, about 5 minutes. Remove bay leaf from sauce.Add drained pasta to the skillet with sauce and toss over low heat for about a minute.Serve with some Parmesan cheese sprinkled over, and a nice crusty bread.
Step by step:
1. In a large skillet, or cast iron pot heat the olive oil.
2. Remove sausage from casings, if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces.
3. Transfer cooked sausage to a plate and drain most of the fat from the skillet, leave about a tablespoon worth.
4. Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
5. Add bay leaf, oregano and wine to the skillet. Cook until the wine reduced by half, about 2 minutes.
6. Add stock and pumpkin and stir to combine, stirring until sauce comes to a bubble. Return sausage to the pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper to taste. Simmer sauce until it thickens, about 5 minutes.
7. Remove bay leaf from sauce.
8. Add drained pasta to the skillet with sauce and toss over low heat for about a minute.
9. Serve with some Parmesan cheese sprinkled over, and a nice crusty bread.
Nutrition Information:
covered percent of daily need
