Creamy Pumpkin Pasta
1 pkg Mulay’s Italian Ground, chopped into crumbles
- 1 pound Delallo cavatappi pasta
1 tablespoon olive oil
3-4 garlic cloves minced
15 ounces can pumpkin puree
½ cup half and half
Salt and pepper to taste
⅛ teaspoon ground nutmeg, ½ tsp cinnamon
Grated parmesan for serving
Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain.
In a large skillet cook Mulay’s sausage into crumbles, remove from pan and strain. In the same pan heat olive oil over medium heat. Add garlic and cook until aromatic, 1 minute. Add pumpkin puree, 1 cup of reserved pasta water, whisking to combine until sauce is combined and glossy. Add half and half and stir to combine. Add remaining pasta water if needed. Season with salt, pepper, and nutmeg.