Creamy Pumpkin Pasta with Smoked Gouda Chicken Sausage

Creamy Pumpkin Pasta with Smoked Gouda Chicken Sausage

Elegant made easy - try it for a holiday party or a weeknight dinner.

Recipe by Michele Narsinghani
Ingredients
  • 4 links (1 package) Gilbert's Smoked Gouda Chicken Sausage (sliced into 1/4 inch coins)
  • 1 lb. pasta, cooked al dente (2 min less than package instructions)
  • 2 tbsp butter
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, crushed
  • 1 1/2 tbsp fresh sage, chopped (5-6 leaves)
  • 1 cup pumpkin puree
  • 3/4 cup heavy cream
  • 1 cup vegetable or chicken broth
  • grated parmesan, for serving
Instructions
  1. Cook pasta in lightly salted water until al dente.
  2. Reserve 1 cup of pasta water. Set aside.
  3. Heat 1 tablespoon of oil in a large pot.
  4. Add sliced Smoked Gouda Chicken Sausage and cook until heated through and golden brown around the edges.
  5. Remove sausage from pot, and set aside.
  6. Add butter to the same pot and cook on low to medium heat until frothy and golden brown. Be careful to not let the butter get to a deep brown color at this point as it will continue to brown.
  7. Add shallots and cook for 2 minutes until translucent.
  8. Add crushed garlic and chopped sage.
  9. Cook for 30 seconds to 1 minute then add pumpkin puree, broth, and cream.
  10. Stir until combined and heated through.
  11. Season with salt and pepper to taste.
  12. Fold in sausage and pasta until completely coated with sauce. Use pasta water to thin sauce if needed.
  13. Top with grated parmesan cheese before serving.