Recipe By Ms. Chef Esh
Published Nov 2nd
Prep 10m Cook 30m Additional - Ready In 40m
Servings 6 servings Calories 610.5

This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.

Recipe Ingredients

  • 1 pound hot Italian sausage
  • ½ onion, chopped
  • 4 cloves garlic, diced
  • 1 (16 ounce) package campanelle pasta
  • 2 cups chicken stock
  • 1 (15 ounce) can pumpkin puree
  • ½ cup half-and-half
  • ½ cup cream cheese
  • ½ cup grated Parmesan cheese, or to taste
  • ½ teaspoon freshly grated nutmeg
  • 1 pinch cayenne pepper
  • kosher salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh sage leaves

Cooking Directions

  1. 1 Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
  2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
  3. 3 Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

Nutrition Facts

  • Calories 610.5
  • Carbohydrate 67 g
  • Cholesterol 77.3 mg
  • Fat 26 g
  • Fiber 4.9 g
  • Protein 26.4 g
  • Saturated Fat 12 g
  • Sodium 1279.7 mg
  • Sugar 5.8 g

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  1. Very good. No changes made. This was similar to another popular recipe I tried last year but I liked it better-probably cause there is more cheese and no cinnamon. The family loved it so we ll make it again soon.