Cheesy Pumpkin And Sausage Pasta Recipes

CHEESY PUMPKIN AND SAUSAGE PASTA

Cheesy Pumpkin and Sausage Pasta image

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.

Provided by Ms. Chef Esh

Categories Meat and Poultry Recipes Pork Sausage

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound hot Italian sausage
½ onion, chopped
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
2 cups chicken stock
1 (15 ounce) can pumpkin puree
½ cup half-and-half
½ cup cream cheese
½ cup grated Parmesan cheese, or to taste
½ teaspoon freshly grated nutmeg
1 pinch cayenne pepper
kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage leaves

Steps:

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.
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.
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 : Calories 610.5 calories, Carbohydrate 67 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 4.9 g, Protein 26.4 g, SaturatedFat 12 g, Sodium 1279.7 mg, Sugar 5.8 g

CHEESY SAUSAGE PASTA

Cheesy Sausage Pasta image

This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.

Provided by DoughertyDA

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
½ tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 752.1 mg, Sugar 4.5 g

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