I’m a sucker for all things pumpkin, and I loved the idea of combining it with sausage for a spicy kick. This 2-pot dish came together in under 20 minutes, perfect for a weeknight.
The original recipe called for fennel, which is not my thing; cubed, roasted squash would also be a good addition. I prefer saucier skillet dishes rather than baked, but do what you like. Don’t overseason: the flavors will intensify as the dish cooks.
Creamy Sausage and Pumpkin Pasta
Inspired by Leave A Happy Plate
1/2 lb whole wheat shell or other short pasta
1/2 lb spicy ground pork sausage
1/2 cup 1% or 2% plain Greek yogurt
2/3 cup pumpkin puree
2/3 cup Half and Half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Red pepper flakes, if desired
1/2 cup shredded Parmesan
If you like baked pasta, preheat the oven to 350 degrees.
Cook pasta according to package directions, omitting salt and oil, stopping 1 minute early. Drain.
In a large oven-proof skillet, brown and crumble sausage. Drain on paper towels.
Meanwhile, in a small bowl whisk togther yogurt, pumpkin, Half and Half, seasonings and Parmesan.
Toss pasta and sausage in the skillet. Pour sauce on top, stirring to combine. If baking, top with additional Parmesan, if desired, and place in the oven and bake for 20 minutes. Otherwise, heat on the stove over medium-low heat until heated through.