There’s something truly magical about creamy pumpkin pasta—it’s like autumn decided to give you the warmest, most delicious hug. This beautiful dish brings together tender pappardelle ribbons with savory Italian sausage, silky pumpkin sauce, and crispy sage leaves that make everything taste like home.
What I love most about this recipe is how it feels both elegant and effortless. You’ll have this gorgeous, restaurant-worthy meal on your table in just 30 minutes, making it perfect for busy evenings when you want something special without the stress.
This comforting and flavorful pasta dish comes together in a flash, making it ideal for a weeknight meal. The creamy pumpkin sauce pairs perfectly with savory sausages.
Ingredients
1 tablespoon olive oil
1 lb (450g) Italian sausage (sweet or hot, depending on preference), casings removed
1 small onion, chopped
2 cloves garlic, minced
1 (15-ounce / 425g) can pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) chicken or vegetable broth
1/2 cup (120ml) heavy cream (or half-and-half for a lighter sauce)
1/2 teaspoon dried sage (optional, but highly recommended)
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
12 oz (340g) pasta (penne, rigatoni, pappardelle or fusilli work well)
1/4 cup grated Parmesan cheese, plus more for serving
Fresh parsley, chopped, for garnish (optional)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Brown the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage meat and break it up with a spoon. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
- Sauté Aromatics: Add the chopped onion to the skillet with the cooked sausage. Sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Pumpkin Sauce: Stir in the pumpkin puree, chicken broth, heavy cream, dried sage (if using), and nutmeg. Bring the mixture to a gentle simmer, stirring frequently.
- Combine and Season: Add the cooked and drained pasta to the skillet with the pumpkin sauce and sausage. Toss to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Stir in the 1/4 cup of grated Parmesan cheese.
- Taste and Adjust: Season with salt and freshly ground black pepper to taste.
- Serve: Divide the pasta among four plates. Garnish with additional Parmesan cheese and fresh parsley, if desired. Serve immediately.
Ways to Make This Recipe Your Own:
Turn Up the Heat: Love a little spice? Swap in hot Italian sausage instead of mild, or add a generous pinch of red pepper flakes while the sauce is simmering. Your taste buds will thank you!
Sneak in Some Greens: This is such a great opportunity to add extra nutrition! Try stirring in some fresh spinach or chopped kale during the last few minutes of cooking, or toss in some roasted bell peppers for extra color and sweetness.
Get Creative with Cheese: While Parmesan is absolutely delicious here, don’t be afraid to mix things up! Smoked Gouda adds a wonderful smoky depth, and fontina brings a creamy, nutty richness that pairs beautifully with the pumpkin.
Plan Ahead for Busy Days: Here’s a time-saving tip that works perfectly for meal prep! You can cook the sausage and prepare the entire pumpkin sauce up to two days ahead. Just store it in the fridge, then reheat gently while your pasta cooks. It’s such a lifesaver on hectic weeknights when you want something homemade but don’t have much time.
Happy Cooking!
I hope this cozy pumpkin pasta brings as much warmth to your kitchen as it does to your table. Enjoy every delicious bite, and don’t forget to save me a bowl! 🍝✨
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