Creamy Pumpkin Sausage Pasta

As the leaves turn and cool breezes drift in, there’s a certain warmth only comfort food can bring. And nothing says “fall” quite like the rich, golden taste of pumpkin. This Pumpkin Sausage Pasta takes classic autumn flavors—pumpkin, sage, and nutmeg—and elevates them with a hearty twist. It’s the ultimate blend of savory and creamy, with just a hint of spice to keep things interesting.

A match made in heaven – Pumpkin and Sausage

This pasta is a bowlful of fall comfort that feels fancy enough for a dinner party yet easy enough for a cozy weeknight meal. The pumpkin sauce gives a velvety texture and a slightly sweet, earthy base. When mixed with spicy sausage and a pinch of cayenne, the flavors come alive in a way that’s both unexpected and totally irresistible..

Ingredients You’ll Need:

• 1 Lb Rigatoni or Pasta of Choice
• 1 Lb Italian Sausage
• 1 tbsp Olive Oil
• 4 cloves Garlic (Minced)
• 1 Shallot (Finely diced)
• 3/4 cup White Wine
• 1½ cups Canned Pumpkin (Pumpkin puree, not pumpkin pie filling)
• 1½ cups Bone Broth (Chicken or Beef – I usually use Chicken)
• 2 tbsp Chopped Sage (4-6 sprigs, leaves removed)
• 1/2 cup Heavy Cream
• 1/2 tsp Ground Nutmeg
• 1/8 tsp Cinnamon (optional)
• 1 pinch Ground Cayenne, or Red Pepper flakes
• Salt and Pepper (to Taste)
• 1/2 cup Parmesan Cheese (for topping)

Perfect Pairings

This dish is rich and comforting on its own, but it pairs beautifully with a simple green salad and a crisp glass of white wine (think Sauvignon Blanc or Pinot Grigio). Or, go full autumn and serve it with a warm slice of garlic bread and an apple cider spritzer on the side.

Instructions

1. Add the cooked pasta to the skillet and gently toss to combine. If the sauce is too thick, use the reserved pasta water to thin it out to your liking. Garnish the pasta with parmesan and the remaining sage. Enjoy!
   
2. Bring a large pot of water to a boil, and salt the water once boiling. Cook pasta according to package instructions (or to your preferred doneness). Reserve 1 cup of pasta water in case the sauce is too thick.
   
3. Heat a large skillet over medium heat and brown the sausage. Transfer the cooked sausage to a paper towel-lined plate, and set aside.
   
4. In the same skillet with the residual oil from cooking the sausage, sauté the minced garlic and finely chopped shallot. Add up to 1 tbsp olive oil if needed for sautéing. Cook for 3-5 minutes, or until the garlic and shallots are translucent.
   
5. Add the white wine to the pan and reduce by half (about 2-3 minutes). Add in the pumpkin, bone broth, and 1 tbsp sage. Stir to combine.
   
6. Reduce heat to low. Return the cooked sausage to the pan. Once mixed in, stir in the heavy cream, nutmeg, cinnamon, and cayenne. Season with salt and pepper to taste. Simmer the sauce for 5-10 minutes to allow it to thicken.

A Taste of Fall in Every Bite

This Pumpkin Sausage Pasta is your answer to cozy autumn comfort. Creamy, savory, and with just the right amount of spice, it’s the kind of meal that makes you want to light a candle, pour a glass, and savor each bite. Let me know if you try this recipe!

Pumpkin Sausage Pasta

Indulge in the warm flavors of autumn with a savory Pumpkin Sausage Pasta, a dish that brings together the coziness of the season in every bite. Picture al dente pasta tossed in a creamy pumpkin sauce, infused with hints of nutmeg and sage for a touch of earthiness. The rich, caramelized flavors of crumbled sausage add a heartiness that balances the sweetness of the pumpkin, while a sprinkle of parmesan and a dash of chili flakes add depth and a gentle kick. Perfect for a crisp fall evening, this dish pairs beautifully with a glass of your favorite white wine and is a must-try for those cozy nights in.

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Cook Time 1 hour hr

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 1 Lb Rigatoni or Pasta of Choice
• 1 Lb Italian Sausage
• 1 tbsp Olive Oil
• 4 cloves Garlic (Minced)
• 1 Shallot (Finely diced)
• 3/4 cup White Wine
• 1½ cups Canned Pumpkin (Pumpkin puree, not pumpkin pie filling)
• 1½ cups Bone Broth (Chicken or Beef – I usually use Chicken)
• 2 tbsp Chopped Sage (4-6 sprigs, leaves removed)
• 1/2 cup Heavy Cream
• 1/2 tsp Ground Nutmeg
• 1/8 tsp Cinnamon (optional)
• 1 pinch Ground Cayenne, or Red Pepper flakes
• Salt and Pepper (to Taste)
• 1/2 cup Parmesan Cheese (for topping)

Instructions

 

• Bring a large pot of water to boil, and salt water once boiling. Cook pasta to package instructions (or however you like your pasta) Reserve 1 cup of pasta water for use later if sauce is too thick.
• Heat Large Skillet over Medium heat, and brown sausage. Transfer cooked sausage to a paper towel lined plate, and set aside.
• Saute Minced garlic, and finely chopped shallot in pan/skillet with residual oil from cooking the sausage. Add up to 1 tbsp olive oil if needed to saute. Saute for 3-5 minutes, or until translucent.
• Add white wine to pan, and reduce by half (about 2-3 minutes). Add in Pumpkin, bone broth and 1 Tbsp Sage. Stir to combine.
• Reduce Heat to low. Return cooked sausage to pan. Once combined, stir in heavy cream, nutmeg, cinnamon, and cayenne. Salt and pepper sauce to taste. Simmer the sauce for 5-10 minutes to thicken.
• Add in cooked pasta and gently toss to combine. If sauce is too thick, use reserved pasta water to thin the sauce out to your liking. Garnish pasta with parmesan, and remaining sage. Enjoy!

Keyword Fall Dishes, Pasta, Pumpkin, Sausage

Did you make this Recipe? Let me know what you think!