Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Cook's Note:
Substitute freshly grated nutmeg for the ground nutmeg if desired.
Nutrition Facts (per serving)
| 889 | Calories |
| 34g | Fat |
| 101g | Carbs |
| 33g | Protein |
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