Submitted by Ozark Co-op, Fayetteville, Arkansas
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.
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.