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Cheesy Pumpkin and Sausage Pasta

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"This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired."
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Ingredients

40 m servings 610
Original recipe yields 6 servings

Directions

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  1. Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
  2. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
  3. Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

Nutrition Facts


Per Serving: 610 calories; 26 67 26.4 77 1280 Full nutrition

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