Whether you’re into pumpkin spice everything, or not so much, this easy “pumpkiny” pasta sauce paired with tasty pork sausages is sure to make your mouth water. It’s also a perfect dish to have waiting to warm you up when you come home from trick-or-treating.
Chorizo Pumpkin Pasta
- 3 cups uncooked pasta (about 12 ounces)
- 1 package (12 ounces) fully cooked chorizo sausage links or flavor of choice, sliced
- 1 cup pureed pumpkin
- 1 cup half-and-half cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Manchego, Monterey Jack cheese, or other favorite cheese
- Minced fresh cilantro or parsley, optional
- 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 or parsley. Makes 6 servings.
Cook’s Note: If you use a different sausage, then you might want to pair it with a different cheese. For example, if using an Italian sausage, you could use shredded parmesan or asiago. I’m a fan of Old Major’s Toulous sausage which I would pair with shredded Gruyere. Similarly, the cilantro is perfect with the chorizo and jack cheese; but if using ingredients that are more Italian or French, you might prefer to use parsley.
For more palate-pleasing pumpkin recipes, check out our recipe archive.