Pumpkin Sausage Pasta
Pumpkin Sausage Pasta is a creamy fall pasta recipe made with Italian sausage, pumpkin purée, garlic, Parmesan, sage, and a rich cream sauce. This easy 35-minute dinner is savory, comforting, and perfect for busy autumn weeknights.
Ingredients
For the pumpkin sausage pasta
- 12 ounces rigatoni penne, cavatappi, fusilli, or other short pasta
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage casings removed if needed
- ½ medium yellow onion finely diced, optional
- 4 garlic cloves minced
- 1 teaspoon dried sage
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
- ⅛ teaspoon ground nutmeg optional
- 1 cup plain pumpkin purée not pumpkin pie filling
- ¾ cup low-sodium chicken broth or vegetable broth
- ¾ cup heavy cream or half-and-half
- ¾ cup freshly grated Parmesan cheese plus more for serving
- 2 to 3 cups baby spinach optional
- 1 tablespoon fresh lemon juice optional
- Salt to taste
- ½ to 1 cup reserved pasta water
Optional toppings
- Extra grated Parmesan
- Chopped parsley
- Crispy fried sage leaves
- Red pepper flakes
- Toasted walnuts or pecans
- Crumbled cooked bacon
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain the pasta. Do not rinse.
- While the pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned and fully cooked.
- If needed, carefully drain excess grease, leaving about 1 tablespoon in the skillet. Add the diced onion, if using, and cook for 3 to 4 minutes until softened.
- Add garlic, sage, Italian seasoning, black pepper, red pepper flakes, and nutmeg, if using. Stir for 30 seconds, until fragrant.
- Reduce the heat to medium-low. Add pumpkin purée, broth, and heavy cream. Stir until smooth.
- Simmer gently for 3 to 4 minutes. Do not boil vigorously.
- Stir in Parmesan cheese until melted and smooth. Add ¼ cup reserved pasta water and stir. Add more pasta water as needed to create a silky sauce.
- Add the drained pasta and cooked sausage to the skillet. Toss until fully coated in sauce.
- Add spinach, if using, and toss for 1 to 2 minutes until wilted. Stir in lemon juice, if using.
- Taste and add salt, black pepper, or red pepper flakes as needed. Add more pasta water or broth if the sauce becomes too thick.
- Serve immediately with extra Parmesan, parsley, crispy sage, bacon, walnuts, or red pepper flakes.
Notes
- Use pumpkin purée: Plain pumpkin purée is essential. Do not use sweetened pumpkin pie filling.
- Choose short pasta: Rigatoni, penne, cavatappi, fusilli, shells, and orecchiette hold the sauce well.
- Save pasta water: Starchy pasta water is the key to a glossy, silky sauce.
- Sausage options: Mild, hot, pork, chicken, or turkey Italian sausage all work. Use the right safe temperature for the type of sausage you select.bhsj+1
- Vegetarian option: Use plant-based sausage or sautéed mushrooms, lentils, or white beans.
- Dairy-free option: Use dairy-free cooking cream, plant-based Parmesan, and vegetable broth.
- Make ahead: Make the sauce one day ahead, then cook fresh pasta and toss it together before serving.
- Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.conwaymedicalcenter+1
- Reheating: Add a splash of broth, milk, cream, or water, and reheat gently until hot throughout.