Pumpkin Fettuccine with Crumbled Italian Sausage
Lunch & Dinner
About this Recipe
1/2 lb Italian sausage, crumbled
5 Tbsp butter 1 Tbsp rosemary leaves 1/4 tsp cinnamon 1 tsp olive oil ***4 oz goat cheese, OPTIONAL salt & black pepper to taste 1/3 box Kelli South’s Pumpkin Spice Fettuccine (or 1/3 box of pumpkin pasta), cooked to pasta directions
The reason why pumpkin spice works so well with fall flavors is because it is literally made of fall flavors; cinnamon, clove, nutmeg and ginger (only sometimes actual pumpkin is added). I like to use those spices in my pumpkin recipes I create so that way I know they flavors will marry together. That is why I love pumpkin and Italian sausage! The herbs in the sausage; fennel, rosemary, thyme, oregano, all have that warmth like pumpkin spice has.
Goat cheese is my little add on for this dish! The goat cheese gives the dish a tangy freshness.
Step by Step Instructions
Heat olive oil in a small sauté pan on medium heat. Once pan is hot, add crumbled Italian sausage. Fully cook sausage on both sides, browning and crisping the outside (about 7min). Once fully cooked, take the sausage out of the pan and let it rest on a paper towel to absorb excess grease. Drain leftover oil out of pan.
Return pan to medium-low heat and add butter. When the butter is fully melted and begins to bubble, add the rosemary and cinnamon to the pan and gently stir. Let the butter return to a simmer/bubble for 3 minutes and turn off burner.
When there are no more bubbles in the butter, toss your fully cooked pumpkin spice pasta, crumbled Italian sausage, salt and pepper. OPTIONAL add goat cheese to garnish.