Pumpkin Pasta with Venison Sausage

Indulge in the cozy flavors of Fall with this Pumpkin Pasta featuring savory Venison Sausage. This dish combines creamy pumpkin sauce with tender pasta, harmonized by the rich, earthy notes of Venison. Finished with a sprinkle of parmesan and a hint of thyme, it’s a comforting, rustic delight that’s perfect for crisp Autumn evenings!

Pumpkin Pasta with Venison Sausage Ingredients

• Olive Oil
• Venison Breakfast Sausage
• Garlic Cloves, Minced
• Shallot, Minced
• Chicken Bone Broth
• Organic Pumpkin Puree
• Sourdough Discard
• Fresh Thyme
• Ground Nutmeg
• Ground Cinnamon
• Paprika
• Turmeric
• Salt and Pepper
• Jovial Grain-Free Penne Pasta
• Parmesan Cheese, Grated or Shaved

Cooking the Venison Sausage

1. First, in an All Clad Nonstick Pot, heat the tablespoon of Olive Oil over medium heat.
2. Next, add the ground Venison Sausage (or Italian Sausage) and break up the meat.
3. Then, cook the sausage until it’s no longer pink (about 5 minutes).
4. Finally, scoop it onto a paper-towel-lined plate and set aside.
   • Note: You can skip this step if your Venison sausage isn’t very fatty. Typically Venison sausage won’t release a ton of fat because it is a leaner meat. However, if you’re using Italian sausage, you’ll want to keep this step.

Crafting the Pumpkin Sauce

1. First, add the garlic and shallot to the pan used to cook the sausage. Saute for 3-5 minutes until translucent.
2. Next, add the chicken bone broth, pumpkin puree, Sourdough Discard, and one tablespoon of fresh Thyme. Stir to combine.
3. Then, return the sausage to the pan.
4. Next, season the sauce with cinnamon, nutmeg, paprika, salt, and pepper.
5. Then, bring the mixture to a boil; reduce to a simmer. Simmer the mixture for 20-30 minutes, or until the sauce thickens.
6. Finally, add the pasta to the pan and gently toss to combine.

Serving the Pumpkin Pasta with Venison Sausage

1. First, once the pasta is evenly coated with the pumpkin sauce, ladle 1/2 – 3/4 c. into a bowl.
2. Next, sprinkle the top with grated or shaved Parmesan cheese and the remaining tablespoon of fresh Thyme.
3. Finally, serve it immediately alongside a salad, Sourdough Italian Bread, or solo! Enjoy!

Storing the Pumpkin Pasta with Venison Sausage

To store any leftovers, place them in an airtight container and the refrigerator for up to 3 days. On the other hand, you can store it in the freezer for up to 1 month.

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Pumpkin Pasta with Venison Sausage

Yield: 8 Servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Indulge in the cozy flavors of Fall with this Pumpkin Pasta featuring savory Venison Sausage. This dish combines creamy pumpkin sauce with tender pasta, harmonized by Venison's rich, earthy notesVenison. Finished with a sprinkle of parmesan and a hint of thyme, it’s a comforting, rustic delight perfect for crisp Autumn evenings!

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Ingredients

• 1 tbsp. Olive Oil
• 2 lb. Venison Breakfast Sausage, Spicy or Sweet (Substitute Italian Sausage)
• 4 Garlic Cloves, Minced
• 1 Shallot, Minced
• 1 c. Chicken Bone Broth
• 1 1/2 c. Organic Pumpkin Puree
• 2 tbsp. Fresh Thyme
• 1 tbsp. Sourdough Discard
• 1/2 tsp. Ground Nutmeg
• 1/8 tsp. Ground Cinnamon
• Pinch of Paprika
• Pinch of Turmeric
• Salt and Pepper (to taste)
• 1 lb. Jovial Grain-Free Penne Pasta
• 1/2 c. Parmesan Cheese, Grated or Shaved

Instructions

Cooking the Venison Breakfast Sausage

1. First, heat the tablespoon of Olive Oil over medium heat in an All-Clad Nonstick Pot.
2. Next, add the ground Venison Sausage (or Italian Sausage) and break up the meat.
3. Then, cook the sausage until it's no longer pink (about 5 minutes).
4. Finally, scoop it onto a paper towel-lined plate and set aside. (Note: You can skip this step if your Venison sausage isn't very fatty. Typically Venison sausage won't release a ton of fat because it is a leaner meat. However, if you're using Italian sausage, you'll want to keep this step).

Crafting the Pumpkin Sauce

1. First, add the garlic and shallot to the pan used to cook the sausage. Saute for 3-5 minutes until translucent.
2. Next, add the chicken bone broth, pumpkin puree, Sourdough Discard, and one tablespoon of fresh Thyme. Stir to combine.
3. Then, return the sausage to the pan.
4. Next, season the sauce with cinnamon, nutmeg, paprika, salt, and pepper.
5. Then, bring the mixture to a boil; reduce to a simmer. Simmer the mixture for 20-30 minutes, or until the sauce thickens.
6. Finally, add the pasta to the pan and gently toss to combine.

Serving the Pumpkin Pasta with Venison Sausage

1. First, once the pasta is evenly coated with the pumpkin sauce, ladle 1/2 - 3/4 c. into a bowl.
2. Next, sprinkle the top with grated or shaved Parmesan cheese and the remaining tablespoon of fresh Thyme.
3. Finally, serve it immediately alongside a salad, Sourdough Italian Bread, or solo! Enjoy!

Notes

Storing the Leftovers

To store any leftovers, place them in an airtight container and the refrigerator for up to 3 days. On the other hand, you can store it in the freezer for up to 1 month.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 100mgSodium: 321mgCarbohydrates: 34gFiber: 3gSugar: 12gProtein: 42g