SOMETHING SIMPLE: Spicy Sausage Pumpkin Pasta

Dairy-Free

Nut-Free

Celebrate the flavors of fall with this comforting one-pot dish.

By Kaelyn Riley | Experience Life

Makes6 servings
Prep Time10 minutes
Cook Time35 minutes

Ingredients
Directions

Ingredients

1 lb. hot (or mild) Italian sausage
¾ cup thinly sliced shallots
6 cups water, divided
1 ¼ tsp. sea salt, divided
1 15-oz. can pumpkin
3 tbs. chopped fresh sage
1 lb. orecchiette or other short pasta
2 cups chopped spinach
¼ tsp. ground nutmeg
3 oz. grated Parmesan, plus more to garnish

Directions

STEP 1

Place a large, heavy-bottomed pot or Dutch oven over medium-high heat.

STEP 2

Cook the sausage, breaking it into small pieces, until browned and cooked through, about eight to 10 minutes.

STEP 3

Remove the sausage from the pot with a slotted spoon, leaving the fat behind.

STEP 4

Add the shallots to the pot with a splash of water to deglaze the brown bits. Turn the heat to medium-low, add ½ teaspoon of the salt, and cook, stirring occasionally, until the shallots become soft and translucent, about five to seven minutes.

STEP 5

Add the pumpkin, sage, remaining water, and remaining salt to the pot, and stir to incorporate.

STEP 6

Raise the heat to bring the mixture to a boil, then lower the heat to maintain an active simmer.

STEP 7

Add the pasta and cover the pot.

STEP 8

Allow to cook for 10 to 12 minutes or until the pasta is just short of al dente, removing the lid to stir and scrape the bottom of the pot every few minutes to keep the pasta from sticking.

STEP 9

Add the sausage and spinach and cook for one to two minutes more.

STEP 10

Remove the pot from the heat and add the nutmeg, then stir in the Parmesan a bit at a time until incorporated.

STEP 11

Add more salt to taste and serve with extra Parmesan for garnish.

Nutritional information

Pick Your Pumpkin

Canned pumpkin is packed with a variety of health-supporting vitamins, minerals, and antioxidants, and it also adds a silky richness to this pasta sauce. Be sure to choose a brand that tastes good to you, ideally with few added ingredients.

Photography: Terry Brennan; Food Styling: Betsy Nelson

By Kaelyn Riley

Kaelyn Riley is Experience Life’s editorial director of food and nutrition.

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