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Pro Kitchen Tips
- Use Italian sausage for the best flavor, but feel free to substitute with turkey or chicken sausage for a lighter option.
- Cook the sausage thoroughly before adding the pumpkin to build a deep, savory base.
- Stir the sauce gently and avoid boiling once the cream is added to keep it smooth and prevent curdling.
Ingredients 0/13
What Makes This Dish So Tasty
Step 1
Gently heat a large skillet over medium-high heat. Add the sausage and use a spoon to break it up as it cooks, letting it brown nicely for about 5 to 7 minutes. Once it’s done, drain off any excess grease. Toss in the chopped onion and garlic, and cook everything together until the onion becomes soft and translucent, which should take around 5 minutes.
Step 2
Meanwhile, bring a big pot of salted water to a boil. Add the campanelle pasta and cook it until it’s just tender but still has a little bite, usually about 7 to 10 minutes. Give it a stir every now and then to keep it from sticking.
Step 3
Back at the skillet, pour in the chicken stock and stir in the pumpkin, half-and-half, cream cheese, Parmesan, nutmeg, cayenne, salt, and pepper. Keep stirring over medium heat until the sauce thickens up and gets nice and creamy, about 5 to 7 minutes.
Step 4
Finally, add the cooked pasta right into the sauce and stir everything together so the pasta is well coated. Sprinkle some fresh sage leaves on top before serving, and enjoy!
