Description
You guys, twelve years ago, this was the very first savory pumpkin recipe I shared here in blog world, and it continues to be my MOST POPULAR ONE! Over the last 12 years, I’ve shared many, many savory pumpkin recipes, but year after year, this one here is always the one most viewed. It’s simple and delicious!
Ingredients
Scale
- 1 pound pasta (use what you have on hand)
- 1 pound pork sausage (or use chicken or turkey sausage…it’s yummy either way)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 3 garlic cloves, chopped
- 1 red onion, chopped
- 1 cup chicken broth
- 1 cup of pumpkin (not pumpkin pie filling, just good old Libby’s canned pumpkin)
- freshly grated Parmesan cheese…as much or as little as your family likes
Instructions
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Bring one large pot of water up to a boil for your pasta. Drop pasta in and cook 5-7 minutes depending on how done you like your pasta.
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In another large skillet, heat a tablespoon of EVOO over medium-high heat. Brown and crumble the sausage. After sausage has browned, add in a pinch of salt and pepper along with your onion and garlic and sauté 4 to 5 minutes. Once sausage and onion mixture is sautéed, pour in chicken broth to de-glaze your pan. Lower heat to low and let chicken broth simmer 2-3 minutes. Stir in your pumpkin and heat through about 3 minutes.
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Drain your pasta and add to sausage pan. Stir in your cheese and that’s it! Serve and enjoy!
Notes
Simply use gluten-free pasta and this recipe is g-free!