This is a perfect recipe to make in the fall and it’s not a boring pasta dish, it has a kick! You can make it spicy or choose to keep it mild. However you desire it, I highly recommend making this delicious recipe!
Chipotle Pumpkin Pasta
Chipotle Pumpkin Pasta
Perfect delicious Fall meal!
Ingredients
Pumpkin Pasta
- 1 lb rigatoni pasta
- EVOO
- 1 lb Italian style chicken sausage (can use beef or pork too) cut into rounds
- 1 yellow onion chopped
- 3 cloves garlic chopped
- salt and pepper
- 14 oz can of diced tomatoes
- 8 oz can of tomato sauce
- 15 oz can of pumpkin (Libby's)
- 1 can of chipotles in adobo sauce divided
- grated Parmesan cheese garnish
Instructions
Pasta
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First, heat a large pot of water for the pasta. Cook the pasta until al dente, 7 minutes. Drain the pasta when it's finished.
Chipotle Pasta
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Gather all the ingredients: pasta, EVOO, sausage, onion, garlic, s & p, tomatoes, tomato sauce, pumpkin, chipotles and parmesan cheese.
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Get out a large skillet and heat 3 tbsp of EVOO over medium-high heat. Add the sausage rounds and cook until browned on both sides.
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Once the sausage is browned, add in the chopped onion, garlic and a big pinch of salt and pepper.
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Saute until the onions are tender. Then, add in the tomatoes, tomato sauce, and pumpkin.
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Next, cut up the chipotles in adobe sauce. This is where you determine how much heat you want to bring to the meal. If you want it more on the mild side then only cut up 1 of them. Also, add 1 tbsp of the adobe sauce into your pasta too. Ps. you can freeze the remaining chipotles to use at another time.
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Reduce the heat to low and simmer everything together for 5 minutes.
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Once you have simmered for 5 minutes, add in the cooked pasta and stir to combine everything. Garnish with some freshly grated Parmesan cheese and Enjoy!!
Recipe Notes
The original recipe can be found on Mix and Match Mama’s blog HERE.