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Pumpkin spice has had its moment in the spotlight, but now it’s time for spicy pumpkin to take the reins. Blending the sweet, earthy flavor of pumpkin, the kick of hot Italian sausage, the richness of cream, and the savoriness of Parmesan and sage, this pasta embraces all things fall.
Of course, canned pumpkin is readily available year-round these days. If you’re having trouble locating it, or want to try something else, puréed butternut squash or sweet potato can easily stand in for the pumpkin. Just be sure not to accidentally pick up a can of pumpkin pie filling — the sweetened and holiday-spiced purée — since it’s usually found near the pure pumpkin in the supermarket.
Hot Italian sausage is our pick for this recipe, as it brings a welcome heat to the sweet pumpkin, but feel free to tone it down with sweet Italian sausage. You can also introduce even more heat in the form of crushed red pepper flakes for those who like a little kick. Hot or sweet Italian chicken sausage can be used in place of traditional pork; just add another tablespoon of butter to the skillet to make sure it has enough fat to brown evenly.
As is, this easy pasta is fancy enough for entertaining, but you can amp it up with some crispy fried sage leaves scattered on top. For extra crunch, fold in 1/2 cup of toasted pepitas, walnuts, or pecans. Serve Spicy Pumpkin and Sage Pasta with a citrusy kale salad.Bring a large pot of generously salted water to a boil. Once boiling, stir in pasta and cook until al dente, according to package directions. Scoop out 2 cups of pasta cooking water; reserve. Drain the pasta.
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