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Sausage Meatball and Pumpkin Pasta Recipe

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3.8 from 12 reviews

This hearty pasta recipe combines flavorful sausage meatballs with a creamy pumpkin puree sauce, enhanced with sage and Parmesan cheese. Quick and comforting, it features tender penne pasta and optional Cavolo Nero greens, perfect for a delicious autumn meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 6 sausages
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried sage

Sauce

  • 1 cup (250ml) chicken stock
  • 1 cup (250ml) pumpkin puree (homemade or canned)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • Salt, to taste

Pasta and Vegetables

  • 1 lb (450g) penne or other short pasta
  • 2 leaves Cavolo Nero (optional, ribs removed and sliced)
  • 1/2 cup (150ml) reserved pasta water

Instructions

  1. Cook the Pasta and Greens: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions. For the last 5 minutes of cooking, add the sliced Cavolo Nero leaves if using. Drain pasta and greens, reserving 1/2 cup of pasta water for the sauce.
  2. Prepare the Sausage Meatballs: Remove the sausage meat from its casing. Cut each sausage into 4 pieces, then shape each piece into a meatball.
  3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Add the sausage meatballs and cook for approximately 5 minutes, turning occasionally until they are browned all over. Add minced garlic and dried sage, then reduce the heat to low and cook for an additional 1 minute to release their aroma.
  4. Make the Pumpkin Sauce: Pour the chicken stock and pumpkin puree into the pan with the meatballs. Bring the mixture to a boil, scraping the bottom of the pan to loosen any browned bits, which adds flavor. Once boiling, reduce the heat and stir in the grated Parmesan cheese until combined. Taste the sauce and season with salt as needed, then remove from heat.
  5. Combine Pasta with Sauce and Meatballs: Add the drained pasta and Cavolo Nero to the pan with the pumpkin sauce and sausage meatballs. Return the pan to the heat and gently toss everything together, allowing the flavors to meld. Add reserved pasta water gradually if the sauce seems too thick or dry. Adjust salt if needed.
  6. Serve: Dish the pasta onto plates and garnish with additional freshly grated Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • You can substitute Cavolo Nero with spinach or kale if preferred.
  • For a vegetarian version, replace sausages with plant-based meatballs and use vegetable stock.
  • Homemade pumpkin puree can be made by roasting pumpkin pieces until tender then pureeing until smooth.
  • Reserve pasta water carefully as it helps to loosen and bind the sauce to the pasta.
  • Adjust sage quantity based on your taste preference as it has a strong flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/sausage-meatball-and-pumpkin-pasta-recipe/