Pumpkin Pasta with Sausage Recipe
A fall family-favorite, this pumpkin and sausage pasta dish is sure to please.
Servings: 8
Ingredients
- 2 teaspoons olive oil, divided
- 1 pound bulk sweet Italian chicken sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 bay leaf, fresh or dried
- 4 - 6 sprigs sage leaves, finely chopped (about 2 tablespoons, plus more for garnish)
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin puree
- 1/2 cup evaporated skim milk
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Coarse salt and black pepper, to taste
- 1 pound penne or fusilli pasta, cooked al dente
- Freshly grated Parmesan cheese for sprinkling on top (optional)
Instructions
- Heat a large deep skillet over medium high heat. Add 1 tablespoon of the olive oil to the pan and brown the sausage in it. Transfer sausage to a paper towel lined plate.
- Drain fat from the skillet and return pan to the stove. Add the remaining tablespoon oil, and then the onion and garlic. Cook 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Cook until the wine is reduced by half, about 2 minutes.
- Add chicken stock and pumpkin and stir to combine; continue stirring sauce until it comes to a bubble.
- Return sausage to the pan, reduce heat, and stir in milk. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer the mixture 5 to 10 minutes, until the sauce thickens.
- Return drained pasta to the pot you cooked it in.
- Remove the bay leaf from the sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.
- Garnish the pasta with lots of grated parmesan (if desired) and sage leaves.
Notes
Weight Watchers PointsPlus: 8
Weight Watchers Freestyle SmartPoints: 9
Nutrition
Serving: 1/8th recipe | Calories: 323kcal | Carbohydrates: 39.3g | Protein: 17.7g | Fat: 8g | Fiber: 1.2g