Throwback Thursday, Pumpkin Alfredo Pasta with Sausage & Ham
I hope you’re not tired of pumpkin recipes yet,
because you really need to try this one!
Pumpkin and pasta are a perfect pairing
Pumpkin puree combined with cream, chicken broth, and cheese,
makes an incredible pumpkin Alfredo sauce!
To make this pasta even tastier
add onions, sausage and ham
First brown the sausage, remove from pan to drain
and saute the onions in the rendered sausage grease
Once the onions are caramelized
add ham to the skillet for a few minutes to brown
Add sausage back to the pan
stir to combine and set aside
Boil pasta as per package directions,
drain and put into a prepared casserole dish
Top with ham and sausage mixture
Using the same skillet you used for the meat,
make the pumpkin Alfredo sauce
Place the cream, pumpkin and chicken broth into skillet,
simmer over medium low heat, stirring to combine
Then add seasonings stir in part of the cheese to melt
Put the remaining cheese into the casserole dish
with the meat and pasta and toss to combine
Pour the sauce over all and stir to combine
The Parmesan cheese, ham, and sausage
cut the sweetness of the pumpkin, and it bakes
into a creamy dish full of unexpected flavors
At this point you can keep it covered in the refrigerator
for up to 2 days before baking if desired
Then bake and enjoy!
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
Pumpkin Perfection!
This Autumn Risotto is another divine pumpkin recipe
I hope you are enjoying this season of pumpkins!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity
What’s for Dinner Between Naps on the Porch
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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Truly a pumpkin perfection! I want some too 🙂
Thank you Angie 🙂
Your recipe it perfect for the season and sounds and looks delicious! Pretty pumpkin stack……
Thanks Emily! We just tossed the rest of the pumpkins we bought in September because they all rotted, so sad!
This looks and sounds so very good. Today is a rainy, dreary day and I sure could use a bowl of this goodness! Hugs and blessings, Cindy
Thank you Cindy, yes you need a bowl of yummy pasta!
A great way to get more betacarotene in the diet! I love that you used canned pumpkin. One of my least favorite tasks (chore?) in the kitchen is peeling and chopping up pumpkin, no matter how cheap and bountiful!
Pumpkin puree is definitely the way to go!
This must have thrown back awhile because I don’t remember it. It looks good!
It’s really good, I first posted it in 2013 I think!
Such a unique recipe Jenna. The pumpkin is perfect for fall. Love your pretty pumpkin stack.
Thank you Linda, I do love pumpkins!
Jenna, on this rainy day a dish of this for dinner would be perfect. Pasta is always a win on our table. Pairing it with pumpkin is my idea of brilliance.
Thank you Pam, the pumpkin Alfredo is worth the indulgence, it’s very good!
Yum! I need to try this.
Thanks Jenna
Thanks Patty Anne, the pumpkin Alfredo really adds wonderful flavor!
I think there’s still lots of pumpkin time left! Right up to Thanksgiving for me-sounds good:@)
I don’t love all things pumpkin, but this pumpkin Alfredo is really good!
This dish would be a great comfort food this fall.
Yes, perfect fall comfort food!
I remember this yummy recipe Jenna! Comfort food for fall ♥
The pumpkin really makes a yummy sauce!
This looks as good as it sounds!! Thanks for sharing at the What’s for Dinner party. Have a great week!
Thank you Helen!
Hi Jenna,
Your Pumpkin Alfredo Pasta with Sausage and Ham looks fantastic! Thanks so much for sharing with us on Full Plate Thursday, 560 and hope you come back again real soon!
Miz Helen
Thanks Miz Helen, this is one of my favorites!
How could you get tired of pumpkin recipes when they are as delicious sounding as this one. 😊
Thank you Karen! The pumpkin Alfredo is yummy!