Pumpkin-Chorizo Bow Ties Recipe
Pumpkin-Chorizo Bow Ties Recipe photo by Taste of Home
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Pumpkin-Chorizo Bow Ties Recipe

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Chicken sausage is such a convenient way to add flavor to healthy dishes. If your family doesn't like spicy food, skip the red pepper flakes and use a mild-flavored sausage. The pumpkin really stands out that way. —Sharon Ricci, Mendon, New York
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3 cups uncooked multigrain bow tie pasta
  • 1 teaspoon canola oil
  • 1 package (12 ounces) fully cooked chorizo chicken sausage links or other spicy chicken sausage, cut into 1/4-inch slices
  • 1 cup fat-free half-and-half
  • 1 cup canned pumpkin
  • 1/2 cup shredded Mexican cheese blend
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh cilantro

Nutritional Facts

1-1/4 cups: 506 calories, 15g fat (5g saturated fat), 78mg cholesterol, 732mg sodium, 60g carbohydrate (11g sugars, 6g fiber), 32g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook and stir sausage 4-6 minutes or until browned. Stir in half-and-half, pumpkin, cheese blend, garlic powder and pepper flakes; heat through.
  2. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with cilantro. Yield: 4 servings.
Originally published as Pumpkin-Chorizo Bow Ties in Simple & Delicious October/November 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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dmkinsey User ID: 5897555 256193
Reviewed Oct. 31, 2016

"Made this last night. The chorizo I used was a little too spicy, so I'll have to tone it down some next time. Agree with another reviewer that the sauce needed to be thinned down. My daughter who loves hot foods loved this recipe."

[email protected] User ID: 1258672 122639
Reviewed Oct. 7, 2014

"Made this the other night. quick, easy and oh so good. I used fresh spicy sausage and took it out of the casing to cook. Had to thin it out a bit with more half and half because sauce was to thick. Will definitely make this again. A keeper."

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