Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.
Cook's Note:
You can use 1 cup sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.
Nutrition Facts (per serving)
| 426 | Calories |
| 17g | Fat |
| 51g | Carbs |
| 17g | Protein |
