This hearty dish combines the comforting flavors of creamy pumpkin and savory sausage, all tossed with pasta for a satisfying meal. Finished with a cheesy twist, it’s perfect for cozy nights when you want something warm and delicious.
Start by heating a large skillet over medium-high heat. Add the sausage and cook it, breaking it up with a spoon, until it’s nicely browned, about 5 to 7 minutes. Once cooked, drain off the excess grease. Toss in the onion and garlic, and cook everything together until the onion softens and turns translucent, which should take around 5 minutes.
Meanwhile, bring a big pot of salted water to a boil. Add the campanelle pasta and cook it until it’s just tender but still has a little bite, usually 7 to 10 minutes. Give it a stir now and then so it doesn’t stick.
Back at the skillet, pour in the chicken stock, then stir in the pumpkin, half-and-half, cream cheese, and Parmesan. Sprinkle in a pinch of nutmeg and cayenne, and season with salt and pepper. Keep stirring the mixture over medium heat until it thickens up and becomes creamy, about 5 to 7 minutes.
Finally, add the drained pasta right into the sauce and give it a good toss so every piece is coated. Scatter some fresh sage leaves on top, and it’s ready to serve.
- Use a sharp cheese to add a nice tang that cuts through the creaminess.
- Brown the sausage well to develop deeper flavors before mixing it with the pumpkin sauce.
- Reserve some pasta water to loosen the sauce if it feels too thick.
This dish combines the comforting flavors of creamy pumpkin and savory sausage with a rich cheesy finish. It’s hearty yet balanced, making it perfect for a cozy weeknight dinner. Plus, it’s a great way to enjoy seasonal ingredients in a new and delicious way.
Serve with a simple green salad tossed in a light vinaigrette to add freshness. A crusty bread on the side also works great to soak up any extra sauce. For extra color and texture, sprinkle some toasted pumpkin seeds over the top.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if the sauce has thickened too much. This dish can also be frozen, but the texture of the sauce may change slightly after thawing.
