Pumpkin Pasta With Sausage and Wild Mushrooms

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“Rachael Ray”

Ingredients Nutrition


  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage.
  3. Brown the sausage and crumble it with a wooden spoon.
  4. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan.
  5. Cook until the mushrooms brown, then season with salt and pepper.
  6. Combine the sausage and veggies; deglaze the pan with the wine.
  7. Add in the chicken stock; heat for 1 minute.
  8. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low.
  9. Add salt and pasta to the boiling water; cook until al dente.
  10. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.

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