Fusilli with Pumpkin and Sausage
Fusilli with Pumpkin and Sausage is a comforting fall dish that brings together tender fusilli pasta, creamy pumpkin puree, and savory Italian sausage. This easy-to-make recipe is perfect for cozy dinners or festive gatherings, offering a delightful blend of flavors and vibrant colors that will warm your heart and satisfy your taste buds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 ounces fusilli pasta
- 1 cup pumpkin puree (canned or roasted)
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Cook the fusilli in salted boiling water until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant.
- Add the Italian sausage to the skillet and cook until browned, breaking it apart as it cooks.
- Stir in the pumpkin puree and heavy cream, mixing until combined into a creamy sauce.
- Add the cooked fusilli to the sauce, incorporating reserved pasta water as needed for desired consistency.
- Remove from heat and stir in Parmesan until melted. Serve warm with extra cheese if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute sausage with plant-based alternatives or sautéed mushrooms. Add spinach or kale for extra nutrition; top with red pepper flakes for added spice. Store leftovers in an airtight container in the fridge for up to three days.