This is such a great fall dish!! I like to think of it as a somewhat sweet and salty combo even though there is no sugar adding going on in this pasta dish. You could most certainly use any cut of pasta for this recipe but, I choose “Pappardelle” because it’s thick and really holds the sauce beautifully. Like I have stated previously, fall is my most favorite time of the year and this recipe really reflects my fall love.
1 lb Pappardelle
1 can Pumpkin purée
2 cups heavy cream
4 tablespoon butter
4 tablespoons flour
2 tsp nutmeg
5 spicy Italian sausage links ( casings removed)
2 cups frozen peas
Salt and pepper
First brown your sausages cutting and removing the casings and adding to a hot skillet. Break sausage apart using a wooden spoon till brown. Set aside.
Boil pasta as directed making sure to salt the water heavily before dropping pasta.
While pasta is boiling, melt butter on medium high, once bubbling, whisk in flour gradually till combined making sure to cook the flour out for about 15 secs. Now, whisk in you cream and keep whisking till sauce has thickened. Once sauce has thickened, whisk in your pumpkin purée and nutmeg. Turn heat off and add salt and pepper to taste.
Drain pasta and add back to you pasta pot. Pour in your pumpkin sauce, sausage and frozen peas. Cook on med low for about 3-4 till peas are cooked through.
Cooking time: about 20 mins
Serves 4-6 peeps