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Creamy Pumpkin Pasta with Italian Sausage Recipe

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★★★★★

4.9 from 108 reviews

A comforting and creamy pumpkin pasta dish featuring Italian sausage, aromatic herbs, and a luscious Parmesan-infused sauce. Perfect for a cozy weeknight dinner, this recipe blends savory flavors with the natural sweetness of pumpkin for an easy yet elegant meal ready in just 35 minutes.

Ingredients

Scale

Pasta

  • 12 ounces pasta (rigatoni, penne, or fusilli)

Sausage and Aromatics

  • 1 pound Italian sausage (mild or spicy)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced

Sauce

  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh sage (or ½ teaspoon dried)
  • ½ teaspoon dried thyme
  • Pinch of ground nutmeg
  • Salt and black pepper to taste
  • Crushed red pepper flakes (optional)

Garnish

  • Fresh parsley or additional Parmesan cheese

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water before draining the pasta.
  2. Heat Olive Oil: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
  3. Cook the Sausage: Remove the casing from the Italian sausage if needed. Add sausage to the skillet and cook for 6–8 minutes, breaking it into small pieces until browned and fully cooked. Transfer sausage to a plate, leaving about 1 tablespoon of rendered fat in the pan.
  4. Sauté Onion and Garlic: Add diced onion to the skillet and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add Pumpkin Puree: Stir in the pumpkin puree until well combined with the onions and garlic.
  6. Add Chicken Broth: Slowly pour in the chicken broth, stirring continuously until the sauce is smooth.
  7. Incorporate Heavy Cream: Reduce heat to medium-low and stir in the heavy cream to create a creamy texture.
  8. Season the Sauce: Add chopped sage, thyme, nutmeg, salt, black pepper, and crushed red pepper flakes if using. Let the sauce simmer gently for about 5 minutes.
  9. Combine Sausage and Sauce: Return the cooked sausage to the skillet and stir to combine with the sauce.
  10. Add Parmesan Cheese: Gradually stir in the freshly grated Parmesan cheese until completely melted and the sauce becomes creamy.
  11. Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss until every piece is coated in the sauce. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
  12. Adjust Seasoning: Taste and adjust seasoning with additional salt, black pepper, or Parmesan cheese as preferred.
  13. Garnish and Serve: Garnish with chopped fresh parsley, extra Parmesan cheese, and additional sage before serving. Enjoy immediately.

Notes

  • You can substitute pumpkin puree with butternut squash puree for a slightly different flavor.
  • Use spicy Italian sausage for a bit of heat, or mild sausage if you prefer a gentler flavor.
  • If dairy-free, substitute heavy cream and Parmesan with coconut cream and nutritional yeast, respectively.
  • Reserve pasta water is crucial to adjust sauce consistency without thinning the flavors.
  • Fresh herbs make a big difference; if unavailable, use dried sparingly.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

Keywords: creamy pumpkin pasta, Italian sausage pasta, fall pasta recipe, pumpkin sauce pasta, easy weeknight dinner, pasta with sausage and pumpkin, savory pumpkin pasta

Find it online: https://foodbylina.com/creamy-pumpkin-pasta-with-italian-sausage-recipe/