Velvety Autumn Pasta

Ingredients

1 lb Bionaturae pappardelle

2 Tbsp. Riojana olive oil

1 lb Mulay’s sausage

1 Tbsp. Frontier Co-op Italian seasoning

1 organic yellow onion, diced

4-6 cloves organic garlic, minced

2 Mediterranean Organic roasted red peppers, patted dry and diced

1 cup Field Day chicken stock

1 cup Farmers Market Organic pumpkin puree

1/2 cup Organic Valley heavy cream

1/4 tsp. Frontier Co-op ground nutmeg

1/4 tsp. Frontier Co-op ground ginger

Pinch Frontier Co-op ground cinnamon

Pinch Frontier Co-op red pepper flakes

1/2 cup grated BelGioioso parmesan cheese

1 Tbsp. chopped fresh organic rosemary

1 Tbsp. fresh organic thyme

6-8 organic Sage leaves, chiffonade

Preparation

Step 1

Prepare pasta according to directions, cook until just al dente. Reserve 1 C cooking water. Set aside.

Step 2

Heat oil in a large skillet over medium heat. Add sausage to skillet as well as Italian Seasoning, a pinch of salt, and pepper. Mix to combine. Cook until cooked through, remove from skillet, leave 1 Tbsp. oil in the pan.

Step 3

Add onion, cook for 3-4 minutes. Add in garlic, cook for 30 seconds.

Step 4

Add in roasted red peppers, cook for 1 minute.

Step 5

Add in your pumpkin puree, cook for 3-4 minutes, this will cook the liquid out of it.

Step 6

Add in your chicken stock, cook for 3-4 minutes.

Step 7

Next, add in your heavy cream, stir to combine.

Step 8

Add in your nutmeg, ginger, cinnamon, and red pepper flakes, stir to combine.

Step 9

Add in pasta water, ¼ C at a time, until you reach the desired consistency.

Step 10

Stir in your parmesan cheese, rosemary, thyme, and sage.

Step 11

Add in noodles, stir to incorporate.

Step 12

Top with more grated cheese, rosemary, thyme, sage, and red pepper flakes.