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5

Pasta with Pumpkin Cream Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 ounces Perciatelli Bucatini, or Spaghetti
  • 4 ounces Sweet Italian Saugage crumbled
  • 2 cups low sodium Chicken Broth
  • 1 can Pumpkin Puree
  • ¼ cup Fat Free Half and Half
  • 2 ounces Grana Padano or Parmigiano Reggiano grated
  • ¼ teaspoon Crushed Red Pepper
  • 2 cups Arugula
  • Black Pepper

Instructions

  • Bring a large pot of water to a boil. Salt well, then add pasta. Cook 7 minutes, or as directed by the package. Drain.
  • Cook the sausage in a large, deep-sided saute pan over medium-high heat until just browned, about 3 minutes. Add the broth and pumpkin. Whisk to combine, then bring to a simmer. Let cook 5 minutes. Stir in the half and half and 1 ounce cheese. Season to taste with crushed red pepper. Remove from heat and add the cooked pasta and arugula. Stir until arugula is wilted, about 1 minute.
  • Divide pasta between four plates. Top each portion with remaining cheese and black pepper.