creamy Sausage Pasta with Pumpkin Sauce
Recipe and Images Provided by 2 cookin mamas
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for a Creamy Sausage Pasta with Pumpkin Sauce:
- ¾ lb. penne pasta or your favorite pasta cooked
- ½ cup Minerva Dairy Unsalted butter
- ¼ cup finely chopped onion
- 2-3 cloves garlic minced
- ⅛ teaspoon cayenne pepper
- 2-3 Tablespoons sage leaves chopped
- Salt & pepper to taste
- ½-1 cup white wine pasta water, chicken stock or cream
- ¾ cup pumpkin butter
- ¾ lb. Italian Sausage hot or mild, cooked and sliced
- Garnish: Parmesan cheese chopped parsley
Cook pasta according to package directions.
Cook sausage either in a skillet or in an air fryer.
In a large skillet, melt butter over medium-high heat.
Add chopped onion, minced garlic, cayenne pepper, sage leaves, salt and pepper to the melted butter. Bring to a boil then whisk continuously until the butter begins to brown.
Bring to a boil then whisk continuously until the butter begins to brown.
Stir in pumpkin butter and enough wine or pasta water to make a creamy sauce.
Add pasta and sliced sausage to the skillet and stir to combine.
Divide into four portions and place in large pasta bowls. Garnish with parmesan cheese and chopped parsley.
- Enjoy our Creamy Sausage Pasta with Pumpkin Sauce!