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Pumpkin Pasta with Chicken Sausage

Updated: Feb 21, 2018

Fancy mac and cheese, please.

I am freaking out (dramatically) about how good and how easy this dinner was.


12 oz pasta

2 T olive oil

Chicken Sausage, sliced (I found Applewood Smoked with Gouda)

1 C Pumpkin Puree

1 C Heavy Whipping Cream

Fresh Sage, chiffonade

1/2 t red pepper flakesh

8 oz Fontina Cheese, shredded

Salt and pepper to taste

Boil pasta according to package directions. Reserve at least a cup of the pasta water before draining.

In a large pot or dutch oven, brown the sliced sausage in the olive oil and then remove with a slotted spoon to a bowl.

In the drippings from the sausage, add the pumpkin, cream, most of the sage, red pepper flakes, fontina and the drained pasta. Give this a very heavy pinch of both salt and pepper. Add as much of the reserved pasta water as you need to make this gooey and creamy.

I garnished with a little bit of reserved sage and fontina cheese.

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