Creamy Pumpkin Pasta with Sausage and Sage is a cozy, flavorful dish perfect for fall or anytime you crave a rich, comforting meal. Savory Italian sausage pairs beautifully with a silky pumpkin cream sauce, while fresh sage adds an earthy, aromatic touch. This pasta is quick to make, satisfying, and perfect for a weeknight dinner or a special occasion.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2. Ingredients
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12 oz pasta (penne, rigatoni, or fettuccine)
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1 pound Italian sausage, casings removed
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2 cloves garlic, minced
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1 small onion, chopped
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1 cup canned pumpkin puree
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1 cup heavy cream
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon ground nutmeg
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6–8 fresh sage leaves, chopped (or 1 teaspoon dried sage)
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½ cup grated Parmesan cheese
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2 tablespoons olive oil
3. Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Cook the Sausage
In a large skillet over medium heat, heat olive oil. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through. Remove sausage and set aside.
Step 3: Sauté Aromatics
In the same skillet, sauté onion and garlic until softened and fragrant, about 3 minutes.
Step 4: Make the Pumpkin Cream Sauce
Reduce heat to low and stir in pumpkin puree, heavy cream, salt, pepper, nutmeg, and sage. Simmer gently for 2–3 minutes, stirring frequently, until the sauce is smooth and heated through.
Step 5: Combine Pasta and Sausage
Return the cooked sausage to the skillet and add the drained pasta. Toss to coat the pasta in the creamy pumpkin sauce. Add a little reserved pasta water if the sauce is too thick.
Step 6: Serve
Plate the pasta and sprinkle with grated Parmesan cheese. Serve warm and garnish with extra sage leaves if desired.
4. Nutrition (Per Serving)
Calories: 520
Fat: 28g
Carbohydrates: 42g
Protein: 24g
Sugar: 4g
Fiber: 4g
Sodium: 780mg
5. Tips
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Use pumpkin puree, not pumpkin pie filling, for the best flavor.
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Add crushed red pepper flakes for a subtle heat.
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Cook the pasta just until al dente, as it will finish cooking slightly in the sauce.
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Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid separating the sauce.
