Submitted by Ozark Co-op, Fayetteville, Arkansas  

Serves 4 

The cozy days of Autumn are here. Wrap yourself in a chunky sweater, turn on a romcom and dig into a comforting bowl of warm and cozy.  

1 lb pappardelle 
2 Tbsp olive oil 
1 lb sausage 
1 Tbsp Italian seasoning 
1 yellow onion, diced 
5 cloves garlic, minced 
2 roasted red peppers, diced 
1 cup chicken broth 
1 cup pumpkin purée 
½ cup heavy cream 
¼ tsp nutmeg 
¼ tsp ground ginger 
1 pinch ground cinnamon 
1 pinch red pepper flakes* 
½ cup parmesan cheese* 
1 Tbsp rosemary, minced* 
1 Tbsp fresh thyme* 
6-8 sage leaves, chiffonade* 

*Plus more for garnish. 

Directions   

Cook pasta al dente, reserving 1 cup pasta water. Set aside.   

Heat oil in a pan over medium heat. Add sausage, Italian seasoning, salt and pepper. Cook until done, move to towel-lined plate. Reserve 1 Tbsp oil in pan.  

Add onion, cook 4 minutes. Add garlic, cook 30 seconds.   

Add roasted red peppers, cook 1 minute.   

Add pumpkin, cook 4 minutes. Add broth, cook 4 minutes. Add cream.  

Add spices and red pepper flakes, stir to combine.   

Add pasta water, ¼ cup at a time, until desired consistency.  

Stir in parmesan, rosemary, thyme, sage.   

Add noodles and sausage. Toss together.   

Top with parmesan, herbs and pepper flakes. 

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