Description
This creamy, gluten free one pot sausage and pumpkin pasta is a comforting dish when nights start to get chilly and you need something warm and hearty to fill up everyone at your table
Ingredients
- 1 pound mild italian turkey sausage, ground or removed from casings
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 16 ounces (roughly 4 1/2 cups) brown rice pasta such as farfalle, penne, or caserecce
- 1 box (32 ounces or 4 cups) of reduced sodium chicken or vegetable broth
- 1 1/4 cups pumpkin puree
- a pinch of red pepper flake (optional)
- 1/4 cup heavy cream (or dairy free alternative)
- 1/4 cup grated parmesan (omit for dairy free or substitute your favorite)
Instructions
- In a large, high sided skillet over medium-high heat, brown 1 pound italian turkey sausage.
- Add 1 small, minced yellow onion, and 2 minced cloves of garlic and sautee, stirring for 1 minute.
- Reduce the heat to low-medium. Add 16 ounces (roughly 4 1/2 cups) pasta, 1 teaspoon kosher salt (1/2 teaspoon fine salt), 1/8 teaspoon pepper, 4 cups broth, 1 1/4 cup pumpkin puree, and a pinch of red pepper flake. Stir.
- Place the lid on and cook 8 minutes. Stir, making sure to get to the bottom, replace the lid, and cook another 5 – 8 minutes or until the pasta has finished cooking. *I always test a piece of pasta when it gets close to time. If it’s not quite done, place another minute on the timer and check again after that.
- When the pasta has finished cooking, stir in 1/4 cup heavy cream (or dairy free alternative) and 1/4 cup parmesan cheese (or dairy free alternative). Serve immediately.
Notes
To make this recipe dairy free: replace the heavy cream for a dairy free alternative heavy cream (silk makes one) or use canned, full fat coconut milk
To make this recipe using regular italian pork sausage: drain any fat after browning and continue with the recipe as usual.
To avoid overdone/mushy pasta: serve this dish immediately or stop the cooking process before the pasta just almost, but not quite fully cooked. Leave the lid on and serve when you’re ready. Make sure to test the pasta before the cooking time runs out. Everyone’s stovetop “medium” is different, so it may take a few minutes more or less for your pasta to reach done.