Creamy Pumpkin Alfredo with Sausage
This Italian classic meets the warmth of Fall foods. Creamy Alfredo pasta with a slightly sweet addition of pumpkin and savory sausage
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 tbsp fresh sage leaves chopped
- 2 tbsp fresh rosemary roughly chopped
- 1 tbsp fresh thyme
- 1 lb sweet or mild Italian sausage
- 2 cups heavy cream
- 1 15oz can unsweetened pumpkin puree
- ¾ cup shredded parmesan cheese + more for garnish
- 8 oz dried pappardelle (or other long cut pasta) cooked al dente
- 1-2 cups pasta water as needed to thin out sauce
Instructions
- In a large cast iron skillet or pan over medium heat. Add oil, butter and onions and saute for 2-3 minutes or until translucent.
- Add in garlic and chopped herbs and cook another 1 minute
- Add ground sausage and break up into small chunks. Cook until no longer pink.
- Pour in heavy cream, pumpkin puree, and parmesan. Whisk and bring to a simmer and cook until thick, about 3-5 minutes or until the sauce coats the back of a spoon.
- Add cooked pasta into the large pan with the sauce, and toss to coat. Add ladles of the water you cooked the pasta in as needed if the sauce becomes too thick.
- Serve immediately, garnished with additional shaved parmesan and herbs as desired.