Pumpkin Sausage Pasta
Spicy Italian sausage and short pasta cook together in a savory pumpkin and ricotta broth on the stovetop.
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 pound spicy Italian sausage casings removed, 450 g
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces short pasta such as penne or rigatoni, 225 g
- 1/2 cup dry white wine 120 ml
- 1 cup pumpkin puree 225 g
- 2 1/2 cups low-sodium chicken broth plus more if needed, 590 ml
- 1/2 cup ricotta cheese 120 g
- 3 cups fresh spinach chopped, 90 g
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, onion, sage, rosemary, nutmeg, salt, and black pepper.
- Cook for 5 to 7 minutes, breaking the meat apart with a spoon. The sausage is safe to eat when it reaches an internal temperature of 160°F (71°C) and the onions are soft.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the white wine to deglaze the pot. Scrape up any browned bits from the bottom with a wooden spoon.
- Add the pasta, pumpkin puree, and chicken broth. Press the pasta down gently so it is mostly submerged in the liquid.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
- Cook for 9 to 12 minutes, stirring frequently so the pasta does not stick to the bottom. Cook until the pasta is tender and the liquid is mostly absorbed. Add another 1/4 cup (60 ml) of broth if the pan gets too dry before the pasta finishes.
- Remove the pot from the heat. Stir in the ricotta cheese and chopped spinach until the spinach wilts and the sauce is smooth. Serve warm.
Notes
Use pure pumpkin puree rather than pumpkin pie filling. Pie filling contains added sugar and warm spices that will clash with the savory ingredients.
Ground meat must reach a safe internal temperature of 160°F (71°C). Check the largest pieces of sausage with an instant-read thermometer before adding the liquid.
Stirring often is vital for one-pot pasta dishes. The starches release directly into the sauce, which thickens it but also makes it prone to sticking to the bottom of the pot.