Pumpkin Sausage Pasta

Ingredients

• 1 pound pasta (uncooked)
• 1 tablespoon olive oil
• 1 pound Italian sausage (mild, casings removed)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1/2 teaspoon nutmeg (ground or freshly grated)
• 1/4 teaspoon cinnamon (ground)
• 1 bay leaf
• 1/2 teaspoon oregano (dried)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 cup white wine
• 1 cup chicken broth (low sodium)
• 1 cup canned pumpkin
• 1/2 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)

Instructions 

• Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
• Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces. 
• Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
• Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano, salt, pepper and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
• Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.

Equipment

• 6 Quart Dutch Oven

Video

Notes

1. Note: In the video it says Italian seasoning instead of oregano, however either can be used.
2. Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.