Pumpkin Pasta with Italian Sausage and Arugula
Most of us can’t get enough pumpkin sweets in the fall and then what? Well, pumpkin is still a beneficial superfood in the winter months and makes an amazing nutrient-dense dish when it becomes cold outside. Try this recipe that’s bursting with savory flavors from the Italian sausage to the spice of the arugula. The creaminess of the pumpkin sauce will create a delicious bite that will help bring all these savory flavors together!
Cook pasta in a large pot of seasoned water (salt, pepper, and 1 tbsp. olive oil) according to directions on package. Don’t overcook – you want an al denté pasta that has a slight bite to it. Before draining pasta, reserve about 2 cups of pasta water and set aside. Once pasta is drained, place in large bowl, drizzle with 1 tbsp. olive oil, toss, and set aside.
In a large skillet, brown the Italian sausage over medium-high heat. Break into pieces and move around skillet as it cooks, about 8 minutes. Grab a large plate, and place 3 paper towels so you can pour the sausage over the top and the towels will absorb any excess oil. Set aside.
Add 1 tbsp of olive oil to the same skillet and sauté shallot for 2-3 minutes on medium-high heat. Add garlic and crushed red pepper. Stir frequently until ingredients are softened, about 3 minutes.
Add arugula to the pan and incorporate with other ingredients until wilted.
Turn the heat to low and add the pumpkin puree, sage, salt, and pepper. Slowly stir in pasta water until sauce has reached a creamy consistency.
Add sausage to the pan and incorporate.
Pour sauce mixture over cooked pasta and toss to incorporate. If sauce is too thick, add a little more pasta water and taste for seasoning. Add salt and pepper as needed.
Notes: As is, this is a great dairy-free dish. Add spinach or kale for more greens and remove the sausage for a vegan meal (make sure your starch is vegan friendly).
6 servings
Ingredients
Directions
Cook pasta in a large pot of seasoned water (salt, pepper, and 1 tbsp. olive oil) according to directions on package. Don’t overcook – you want an al denté pasta that has a slight bite to it. Before draining pasta, reserve about 2 cups of pasta water and set aside. Once pasta is drained, place in large bowl, drizzle with 1 tbsp. olive oil, toss, and set aside.
In a large skillet, brown the Italian sausage over medium-high heat. Break into pieces and move around skillet as it cooks, about 8 minutes. Grab a large plate, and place 3 paper towels so you can pour the sausage over the top and the towels will absorb any excess oil. Set aside.
Add 1 tbsp of olive oil to the same skillet and sauté shallot for 2-3 minutes on medium-high heat. Add garlic and crushed red pepper. Stir frequently until ingredients are softened, about 3 minutes.
Add arugula to the pan and incorporate with other ingredients until wilted.
Turn the heat to low and add the pumpkin puree, sage, salt, and pepper. Slowly stir in pasta water until sauce has reached a creamy consistency.
Add sausage to the pan and incorporate.
Pour sauce mixture over cooked pasta and toss to incorporate. If sauce is too thick, add a little more pasta water and taste for seasoning. Add salt and pepper as needed.
Notes: As is, this is a great dairy-free dish. Add spinach or kale for more greens and remove the sausage for a vegan meal (make sure your starch is vegan friendly).
