Spiced Chicken Sausage Pumpkin Pappardelle is hearty, cozy and full of delicious, warming fall flavors that will keep you coming back for more. Pumpkins.
You’re seeing them through windows, on doorsteps, in fields and in every single store — they’re everywhere!
They’re starring in all sorts of recipes. It happens every year, and I actually feel overloaded — inundated with pumpkins!
However, I simply couldn’t help myself. I just can’t seem to make it through a fall season with adding at least one new pumpkin recipe.
And why should I? Pumpkin is delicious after all, and its undeniable creamy texture lends itself to recipe after recipe.
And there’s a reason it’s so common to add sage to pumpkin recipes. I just couldn’t help but do it.
And why should I? Pumpkin and sage is simply delicious together! Like peanut butter and jelly, like chocolate and hazelnuts, like mushrooms and sherry — it just works.
Spiced Chicken Sausage Pumpkin Pappardelle Pasta is everything fall is meant to be in the kitchen — it’s full of warming spices, pumpkin and sage, and it’s a hearty, scrumptious comfort food through and through!
Spiced Chicken Sausage Pumpkin Pappardelle Pasta Recipe
- 8- ounces dry Pappardelle pasta
- Olive oil for the pan and pasta
- 3/4- pound raw sweet chicken sausage (about 4 links)
- 2 cups thinly sliced yellow onion
- 2 teaspoons freshly minced garlic
- 2 tablespoons finely chopped fresh sage leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon chili paste I like Sambal Oelek
- 1/4 cup cream sherry
- 1 cup chicken stock
- 1/2 cup pumpkin purée
- sea salt and freshly ground black pepper
- Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
- Drizzle just a bit of olive on the bottom of a large sauté pan (about 12-inch). Place the pan over medium heat and squeeze the sausage from their casings into the pan. Break up the pieces with a wooden spatula and sauté just until cooked through, about 7 minutes. Add the cooked sausage to a bowl and set aside.
- Add the onions and garlic to the same pan over medium-low heat, adding a bit more oil if they begin to stick. Sauté, mixing often, until the onions are soft and beginning to brown, about 10 minutes.
- Return the cooked sausage to the pan and add the sage, cinnamon and chili paste. Mix and sauté for another few minutes to blend the flavors.
- Turn the heat to high and add the sherry. Use a flat-edged spatula to scrape the bottom of the pan -- to bring anything that's stuck back into the mixture.
- Add the chicken stock and pumpkin and stir until blended. Turn the heat to low, simmer for 5 minutes and then season to taste with salt and pepper. (Here's How to Season to Taste.)
- Add the cooked Pappardelle to the pan and gently mix until it's well coated with all of the ingredients. Let this cook on low heat just to be sure the pasta is hot, about 4 minutes.