Chicken sausage with pumpkin cream sauce
Prep time: 
Cook time: 
Total time: 
  • 1 package Al Fresco chicken sausage, cut in ¼ in slices
  • 2 tbsp sofrito
  • 2 tbsp McClain's Pumpkin Butter
  • 1 cup whipping cream
  • 1 tbsp olive oil
  • 1 tbsp Troyer's Amish butter
  • salt to taste
  • For sofrito:
  • 1 green bell pepper
  • 1 medium size purple onion (I prefer purple, but you can use white or yellow)
  • 1 cubanelle pepper
  • 4 garlic cloves
  • 2 culantro leaves (if you can't find culantro, you can double your cilantro)
  • 1 cup cilantro
  • salt
  1. Add the olive oil to a heated large pan with sides. Then add 2 tbsp of sofrito and cook for about 2 minutes.
  2. Add the chicken sausage and follow package instructions. Remove the sausage slices from the pan.
  3. Add pumpkin butter and whipping cream to the pan and cook over medium heat for about 10-12 minutes until thickened. Add 1 tbsp of butter, then add cooked pasta and sausage.
  4. To make sofrito: Chop and blend all ingredients in a food processor or blender. Season with salt. Keep refrigerated.
Recipe by Parkesdale Farm Market Blog at