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Yields:
6 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
20 Mins
Total Time:
45 Mins
I’m calling this pasta dish the drunken pumpkin! Spicy sausage stuffed pasta shells covered in a pumpkin vodka sauce. It is spicy, cheesy, subtle pumpkin goodness. Even better, this dish is easy to prep ahead of time and then pop in the oven to broil once you’re ready to eat it.
Ingredients
Adjust Servings
-
For the Pasta Shells
- For the Sauce
- For the topping
Instructions
- Start by placing a large pot of salted water on the stove to boil. Once boiling, add jumbo shells and cook until al dente, around 7 - 9 minutes. Reserving two cups of the pasta water, carefully drain the shells. Drizzle the shells lightly with olive oil (so they don't stick together) and set aside.
- While the pasta is boiling, brown your spicy italian sausage in a pan until cooked through. Remove the meat and add to a large bowl.
- In the bowl with the meat, add the ricotta, shredded fontina cheese, salt, pepper, and oregano. Stir to combine and set aside.
- While the pasta cools, make the vodka sauce. Start by dicing the shallots and garlic. Using the pan you browned the sausage in, place on medium heat and add in olive oil, shallots, and garlic. Cook until softened and fragrant, about 1 minute. Add in the pumpkin puree and tomato paste, and stir to combine. Cook for 2 - 3 minutes until the mixture has deepened in color. Add in your vodka and stir to combine. Let simmer for 1 - 2 minutes. Turn down the heat to medium low, then slowly add in your heavy cream while stirring. You should now be seeing a bright orange sauce! If it's a little thick, add in the reserved pasta water as needed. Finish by adding red pepper flakes, salt and pepper to taste, and parmesan cheese.
- Time to start assembling the shells. Preheat your oven to 400 degrees and grab a large baking dish. Cover the bottom of the dish with a thin layer of the vodka sauce.
- Using about 1/4 of a cup of the sausage cheese mixture (one large spoonful), add it to the middle of the shells. Place the stuffed shells in the dish and repeat until you run out of shells or the dish gets full. Top the stuffed shells with the remaining vodka sauce.
- Tear your fresh mozzarella into little bits and scatter along the top of the shells. Place in the oven for about 10 - 15 minutes, until cheese is thoroughly melted. Finish by broiling for a final 3 - 5 minutes, until the cheese is lightly browned and crispy.
- Add your fresh basil to the dish and a final sprinkle of red pepper flakes. Enjoy!
This was completely delicious!! I was out of oregano and subbed in basil and it worked just fine. Absolutely scrumptious and very autumnal. Will be making on repeat the entire season!!
This was so delicious and fun to make!!
This is soooo good thank you! My new favorite fall recipe!!!
amazing. Literally jaw dropping. Bestie and I made this for wine night 🙂 can’t go wrong