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:

Quickview
765k Calories
27g Protein
46g Total Fat
48g Carbs
12% Health Score
Limit These
Calories
765k
38%

Fat
46g
72%

  Saturated Fat
17g
112%

Carbohydrates
48g
16%

  Sugar
5g
6%

Cholesterol
124mg
41%

Sodium
1020mg
44%

Alcohol
6g
34%

Get Enough Of These
Protein
27g
54%

Vitamin A
10061IU
201%

Selenium
32µg
46%

Vitamin B3
7mg
35%

Manganese
0.65mg
33%

Phosphorus
298mg
30%

Vitamin B6
0.57mg
29%

Vitamin B1
0.4mg
27%

Zinc
3mg
23%

Iron
4mg
23%

Potassium
637mg
18%

Fiber
4g
18%

Vitamin B2
0.3mg
18%

Vitamin B12
1µg
17%

Magnesium
65mg
16%

Copper
0.31mg
16%

Vitamin K
14µg
14%

Vitamin B5
1mg
13%

Vitamin E
1mg
12%

Vitamin D
1µg
11%

Vitamin C
6mg
8%

Calcium
75mg
8%

Folate
27µg
7%

covered percent of daily need
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