The original recipe for this came from All Recipes, which is a great site for inspiration. I only made a few changes, and they are in brackets below. The family loved this and we ate leftovers for days. It was such a hit, and it's such a healthy meal; I can't wait to make it again.
Don't let the pumpkin puree throw you off - give this recipe a try, you'll love it!
I couldn't get a picture thanks to the record amount of time it took to inhale this, but when I make it again, I'll be sure to add one.
Cook sausage in a large skillet over medium-high
until browned, 10 minutes. Drain excess
grease. Stir in onion & garlic and
cook 5 minutes. Cook pasta al dente as
per package directions. Stir next 7
ingredients into sausage and cook 5 minutes, until thick and creamy. Combine pasta and sauce in a large pot and
stir until heated through, 4-5 minutes.
Serve topped with parmesan and Italian seasoning.
Don't let the pumpkin puree throw you off - give this recipe a try, you'll love it!
I couldn't get a picture thanks to the record amount of time it took to inhale this, but when I make it again, I'll be sure to add one.
Pasta With
Italian Sausage and Pumpkin Sauce
1 lb bulk
Italian sausage(I used ground pork)
½ onion
diced
4 garlic
diced
1 pkg pasta
(16oz)
1 can
pumpkin puree (15oz)
1 can
chicken broth (14.5oz)
½ c half and
half (I used fat free evaporated milk)
½ c sour
cream (I used fat free)
½ tsp nutmeg
½ tsp
cinnamon
Salt &
pepper
1 T parmesan
¼ tsp
Italian seasoning
(I also added a bag of spinach to the sauce at the end and red pepper flakes)
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