Let’s Make Velvety Autumn Pasta

The weather is turning crisp and the leaves are beginning to fall = the perfect time to enjoy this autumn recipe from your cozy indoors!

Ingredients:

• 1 lb pappardelle
• 2 tbsp olive oil
• 1 lb sausage
• 1 tbsp Italian seasoning
• 1 organic yellow onion, diced
• 4-6 cloves garlic, minced
• 2 Mediterranean roasted red peppers, patted dry and diced
• 1 cup chicken stock
• 1 cup organic pumpkin puree
• 1/2 cup heavy cream
• 1/4 tsp ground ginger
• pinch of ground cinnamon
• pinch of red pepper flakes
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme
• 6-8 sage leaves, chiffonade

Directions:

1. Prepare pasta, cook until al dente. Reserve 1 C cooking water and set aside.
2. Heat oil in large skillet over medium heat. Add sausage to skillet with Italian seasoning and a pinch of salt and pepper. Mix to combine. Cook until cooked through, remove from skillet. Leave 1 tbsp oil in the pan.
3. Add in onion, cook for 3-4 minutes. Add in garlic, cook for 30 seconds.
4. Add in roasted red peppers, cook for 1 minute.
5. Add in pumpkin puree, cook for 3-4 minutes. This will cook the liquid out of it.
6. Add in chicken stock, cook for 3-4 minutes.
7. Add in heavy cream, stir to combine.
8. Add in nutmeg, ginger, cinnamon, and red pepper flakes. Stir to combine.
9. Add in pasta water 1/4 C at a time until you reach the desired consistency.
10. Stir in parmesan cheese, rosemary, thyme, and sage.
11. Add in noodles, stir to incorporate.
12. Top with more grated cheese, rosemary, thyme, sage, and red pepper flakes.
13. Enjoy!!!

We got the delicious recipe from Ozark Natural Foods. Check out their website for more recipes like this.