Recipe Box, Pumpkin Pasta with Italian Sausage & Ham
Last fall I made so many things with pumpkin I swore I would never make another pumpkin recipe! BUT! If it’s paired with pasta…
Anything pasta speaks directly to me
It actually shouts, make me! Try me! Eat me!
So as I started reading pasta recipes with pumpkin this and that, it started to appeal, cool weather comfort food…
This is the best recipe I have made in a while!
Yep, it is one of those rock star recipes!
Even if you don’t like pumpkin, I promise you will enjoy this, it smells soooo good.
The Parmesan cheese and sausage cut the sweetness of the pumpkin, and it bakes into a creamy dish full of unexpected flavors.
Such a tasty change from predictable pasta dishes…
The pumpkin sauce is amazing!
You can make this ahead of time, up to 2 days! And it’s so easy!
Then bake and enjoy!
Serve it with some Everything topped French bread
Here’s the recipe:
PUMPKIN ALFREDO PASTA WITH ITALIAN SAUSAGE AND HAM
Ingredients
- 2 links sweet Italian sausage
- 2 big slices spiral sliced ham [use your leftover holiday ham!]
- 8 oz. penne rigatoni, or any tubular pasta
- 1 medium onion diced
- 3/4 cup chicken stock
- 1 cup 1/2 and 1/2 cream or heavy cream divided
- 1 cup canned pumpkin [not pumpkin pie filling]
- 1/4 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- salt and pepper
- 4 oz. freshly grated Parmesan or Italian blend cheese, divided
Instructions
- Remove casing from sausage and brown, crumble and drain.
- Saute onion in reserved sausage drippings and 1 T butter. When onion has caramelized, after 15-20 minutes, add ham and cook for a few minutes.
- Add sausage back to skillet and set aside.
- Cook pasta in salted boiling water until just barely done. Drain and put into a greased 2 quart baking dish.
- Top with meat mixture.
- Using the same skillet you cooked the onion and meats, combine pumpkin, chicken broth and 3/4 cup cream. Simmer over medium low heat, stirring to combine.
- Add cinnamon and nutmeg, salt and pepper to taste. Add half of the cheese and stir to melt.
- Stir most of the remaining cheese into meat and pasta mixture, reserving some cheese for garnish after baking
- Pour sauce over pasta and meat in casserole and gently toss to combine. Drizzle with reserved 1/2 and 1/2.
- Cover and refrigerate for up to two days. Bake covered at 300 for one hour. Garnish with remaining cheese. Serves 6.
Notes
I hope you’ll put this on your “to try soon” list! Let me know if you like it!
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I make a pumpkin and sausage version, but adding ham would also be a big hit around here. Sounds scrumptious! Dee đŸ™‚
Thank you for the nice recipe.
>________________________________ > From: the Painted Apron >To: lizzm@att.net >Sent: Wednesday, November 13, 2013 3:01 AM >Subject: [New post] Recipe Box, Pumpkin Pasta with Italian Sausage & Ham > > WordPress.com >the Painted Apron posted: “Last fall I made so many things with pumpkin I swore I would never make another pumpkin recipe! BUT! If it’s paired with pasta… Anything pasta speaks directly to me It actually shouts, make me! Try me! Eat me! So as I started readi” >
Jenna, I’m in! I happen to have part of a can of pumpkin languishing in the fridge and in danger or expiring. Love the addition of the sausage! We’re having an artic blast right now so comfort food is on the menu.Thanks for the recipe đŸ™‚
LOVE the sounds of this. I bet it’s delish! I’m hosting a pillow covers giveaway that you should enter. http://homecomingmn.blogspot.com/2013/11/michelle-dwight-designs-pillow-cover.html
This sounds amazingly delicious!
What a flavorful Pumpkin Pasta, it looks delicious. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
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Miz Helen