Pumpkin Chorizo Bow Ties Recipes

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CHORIZO PUMPKIN PASTA



Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE



Pasta with Sausage and Pumpkin Cream Sauce image

As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!

Provided by LISA K

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package bow-tie pasta
1 tablespoon extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
1 ¼ cups dry white wine
1 ½ tablespoons rubbed sage
1 ½ cups chicken stock
1 ½ cups canned pumpkin
¾ cup half-and-half
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
  • Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
  • Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
  • Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g

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