Spiced Chicken Sausage Pumpkin Pappardelle Pasta is hearty and full of delicious fall flavors that will keep you coming back for more. Pumpkin pasta sauce recipes add comfort and warmth, and are perfect for the season. 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. I’ve been experimenting with pumpkin pasta sauce recipes, and the one I’m sharing today is simply over-the-top-delicious!
And there’s a reason it’s so common to add sage to pumpkin recipes, especially to pumpkin pasta sauce 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. Know what I mean?
Spiced Chicken Sausage Pumpkin Pappardelle Pasta
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!
And it’s fun to experiment with pumpkin pasta sauce recipes — you can mix it up by trying different spices and fresh herbs.
What to serve with it . . . .
To be honest, I would easily and happily serve this on it’s own. That said, I do think it’s always nice to add a salad — something light, something fresh.
Heirloom Apple Salad (below) is perfect for fall and would lovely with this cozy dish.
I hope you and your family love the pumpkin pasta as much as we do!
This recipe is hearty, cozy and full of delicious, warming, fall flavors that will keep you coming back for more.
- 8- ounces dry Pappardelle pasta
- olive oil for the pan and pasta
- 3/4- pound raw sweet chicken sausage (about 4 links)
- 2 cups yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 2 tablespoons fresh sage leaves, finely chopped
- 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
- 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.