Throwback Thursday, Pumpkin Alfredo Pasta with Sausage & Ham

the Painted Apron

3 years ago

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

Pasta is combined with sausage and ham and bathed in a creamy pumpkin Alfredo sauce for a wonderful Fall meal

Course Main Course

Cuisine American

Keyword fall pasta, ham, Italian sausage, pasta, pasta bake, pumpkin

Servings 6

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

There are lots of opportunities to change this up, eliminate the meat for a meatless version, use ham or sausage only, or this would be a great dish to make with leftover turkey too! The pumpkin sauce is dreamy divine~