Fall Pasta Al Forno (Pumpkin, Leek, Sausage & Sage)
A cozy fall pasta bake made with sweet leeks, savory sausage, pumpkin purée, brown butter, and sage, tossed with mozzarella and Parmigiano and baked until bubbling and golden.
Servings: 6
Ingredients
- 1 lb short pasta
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large leek thinly sliced
- 3-4 cloves garlic sliced
- 1 tsp chopped fresh sage
- 1 lb Italian sausage
- 1 tbsp tomato paste
- 1 cup pumpkin purée
- ¾ cup heavy cream
- ½–¾ cup cup reserved pasta water
- 1 cup shredded mozzarella
- ½ cup grated Parmigiano
- Salt, pepper
Instructions
- Cook pasta until just shy of al dente; reserve pasta water and drain.
- Melt butter with olive oil and brown until nutty.
- Add leeks and cook until soft.
- Add garlic and sage; cook briefly. Add sausage and brown.
- Stir in tomato paste; cook 1–2 minutes.
- Add pumpkin and cream; stir until creamy. Loosen with pasta water.
- Add pasta and half the cheese; toss to coat.
- Transfer to baking dish; top with remaining cheese.
- Bake at 400°F for 20–25 minutes.
- Rest 5–10 minutes before serving.
Nutrition
Calories: 797kcal | Carbohydrates: 65g | Protein: 30g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 915mg | Potassium: 557mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7399IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 3mg
