Creamy Pumpkin Pasta is so delicious and perfect for Fall. Spaghetti tossed with a creamy pumpkin sauce flavored with sausage & sage. It's a delicious dinner that's ready in under 30-minutes. Perfect paired with a zippy glass of Pinot Gris.
2Tablespoonschopped fresh sage leavesdivided (about 4 to 6 sprigs sage)
Salt and pepperto taste
1poundspaghetticooked to al dente
1/2cupshaved Parmesan cheesefor serving
Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
Heat a large, deep skillet over medium high heat. Add 1 tablespoon oil to skillet and brown the sausage. Transfer sausage to paper towel lined plate and set aside. Add the garlic and shallot. Saute 3 to 5 minutes until translucent.
Add wine to the pan and reduce by half, about 2 minutes. Add pumpkin, broth and 1 Tablespoon sage and stir to combine. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick. Season with salt and pepper. Serve immediately, topped with parmesan and the remaining sage.