Cooking with Kyle: Pasta with Sausage and Pumpkin Sauce

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Fall is in the air, football season is in full swing, and America's favorite gourd is paired with Italian sausage and penne pasta for a fantastic fall twist!

The following recipe serves 6:

  • 1 lb Penne Pasta, cooked and drained
  • 1 lb Italian Sausage
  • 3 cloves Garlic, minced
  • 1 can (15.5oz) Pumpkin
  • 16 oz Chicken Stock
  • 5 oz Half and Half
  • 1/4 t Ground Nutmeg
  • 1/4 t Ground Cinnamon
  • 1/2 t Ground Sage
  • 1/2 t Kosher Salt
  • 1/4 t Ground Pepper
  • 6 oz Grated Parmesan

In large skillet, cook sausage. Remove sausage and drain. Add garlic to skillet, sautéing in sausage fat. Whisk in Chicken Stock and Pumpkin. Blend thoroughly. Whisk in Half and Half and spices. When sauce begins to simmer, toss in pasta and sausage. Toss until heated and blended. Remove to serving bowl (s) and top with grated Parmesan. Serve immediately.

Note: Pasta may be cooked ahead, drained and tossed in a bit of Olive Oil.


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