Chorizo Pumpkin Pasta
I’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. —Christine Yang, Syracuse, New York
Ingredients
- 3 cups uncooked gemelli or spiral pasta (about 12 ounces)
- 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
- 1 cup canned pumpkin
- 1 cup half-and-half cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Manchego or Monterey Jack cheese
- Minced fresh cilantro, optional
Reviews
I loved this, but it was not a hit with everyone. You need to like pumpkin in a savory manner, because you can taste it. That being said, I loved it and will make again but just for me ;)
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I just made this tonight and it was absolutely delicious. I used 16 ounces of pasta (a box) so I added a little more of the ingredients. I used Monterey jack cheese too. It was incredibly tasty and filling.
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My family really enjoyed this recipe. I added one large finely chopped onion when browning the sausage. This is a winner.
Very good! My son gobbled it right up! Easy and quick. Thanks for the recipe!