Pumpkin Sage Pasta with Sausage – Easy Cozy Fall Dinner Recipe

The sizzle of sausage, the earthy scent of sage, and the creamy embrace of pumpkin—honestly, that’s my version of sweater weather heaven. Imagine curling up with a bowl of pumpkin sage pasta with sausage while golden leaves swirl outside. That first bite is pure fall on a fork: savory, just a little bit sweet, and so velvety you’ll want to lick the spoon. I first stumbled onto this combo during a chilly October, when my pantry was running low and all I had was a can of pumpkin, half a pack of pasta, and some leftover Italian sausage. Sage was growing wild in a pot by my window, and, you know, I figured—why not?

Let’s face it, autumn dinners can feel a little repetitive. But this pumpkin sage pasta with sausage? It’s become my go-to for those evenings when I want something a bit special without fussing for hours. The pumpkin gives this pasta a beautiful golden hue and a silky texture, while the sausage adds just the right punch of flavor. And don’t even get me started on the sage—one whiff and you’re basically transported to a rustic woodland cabin (okay, maybe that’s just me, but it’s that good!).

I’ve tested this recipe more times than I can count, tweaking the pasta shapes, playing with sausage varieties, and even experimenting with different pumpkins. It’s hearty enough for hungry grown-ups, but my picky niece actually requests it every year. Whether you’re feeding a crowd or just treating yourself, this pumpkin sage pasta with sausage is a dinner that brings everyone to the table—forks ready and smiles guaranteed. It’s comfort food reimagined for fall, and I promise, you’ll want to make it again and again.

Why You’ll Love This Pumpkin Sage Pasta with Sausage

• Quick & Easy: Ready in about 35 minutes, so you can have a cozy meal even on a weeknight.
• Simple Ingredients: No need for fancy groceries; most of these items are pantry staples or easy to find.
• Perfect for Autumn Gatherings: Whether it’s a family dinner, Friendsgiving, or a romantic night in, this pasta fits the mood.
• Crowd-Pleaser: Kids, adults, and everyone in between love this creamy, flavorful dish. It’s always the first thing gone at potlucks.
• Unbelievably Delicious: The mix of creamy pumpkin, savory sausage, and fragrant sage is the kind of combo that’ll make you sigh with happiness.

What makes my pumpkin sage pasta with sausage stand out from the millions of other pumpkin pasta recipes? For starters, the sausage is browned until crispy and caramelized, which adds so much depth. I blend the pumpkin with a splash of cream and a pinch of nutmeg for a sauce that’s both rich and balanced—not too sweet, not too heavy. Fresh sage (never dried, trust me!) gets sizzled in butter for a minute so it turns crispy and aromatic. And the whole thing comes together in one pan, which means less cleanup.

This isn’t just another fall pasta—it’s the one that makes you close your eyes and smile after the first forkful. It’s the dish I crave when the temperature dips, and the one my friends beg for when they visit. If you’re looking for a meal that feels fancy but is secretly so simple, this pumpkin sage pasta with sausage is about to be your new autumn tradition.

What Ingredients You Will Need

This pumpkin sage pasta with sausage proves you don’t need a laundry list of ingredients to create something special. Most of these are simple, wholesome, and easy to swap if needed. Here’s what you’ll want to gather:

• Pasta: 12 oz (340g) short pasta like rigatoni, penne, or fusilli (I love rigatoni for all those sauce-catching ridges!)
• Italian Sausage: 8 oz (225g), casings removed (go for spicy or sweet, depending on your mood)
• Olive Oil: 2 tbsp (for sautéing and finishing)
• Butter: 2 tbsp (helps crisp the sage and adds richness)
• Fresh Sage: 8-10 leaves, roughly chopped (fresh is key for that signature autumn aroma)
• Garlic: 2 cloves, minced (adds depth)
• Pumpkin Puree: 1 cup (240g), canned or homemade (not pumpkin pie filling!)
• Heavy Cream: 1/2 cup (120ml) (for a luscious, silky sauce)
• Parmesan Cheese: 1/2 cup (50g), finely grated, plus more for serving (I use Parmigiano Reggiano for big flavor)
• Nutmeg: 1/4 tsp, freshly grated (optional, but it adds a warm note)
• Kosher Salt & Black Pepper: To taste
• Pasta Water: Reserved from cooking the pasta (about 1/2 cup/120ml; don’t skip this—it helps the sauce cling beautifully)

Optional Add-Ins and Substitutions:

• Spinach or Kale: Toss in a handful for extra greens.
• Vegetarian: Skip the sausage and add sautéed mushrooms or canned chickpeas for protein.
• Gluten-Free: Use your favorite gluten-free pasta—just watch the cook time.
• Dairy-Free: Substitute coconut cream for heavy cream and use nutritional yeast instead of Parmesan.
• Pumpkin Substitute: Butternut squash puree works in a pinch, though I find pumpkin a bit sweeter and silkier.

Ingredient note: I like using De Cecco or Barilla pasta for the best texture. For sausage, try to get one with visible herbs and a bit of spice for extra flavor. And when it comes to sage, fresh is non-negotiable—those crispy leaves are what make this dish sing!

Equipment Needed

• Large Pot: For boiling the pasta (at least 4 quarts/liters capacity)
• Large Skillet or Sauté Pan: Nonstick or stainless works; make sure it’s big enough to toss everything together at the end
• Sharp Knife and Cutting Board: For chopping sage and mincing garlic
• Measuring Cups and Spoons: For accuracy—especially when measuring cream and pumpkin
• Wooden Spoon or Silicone Spatula: For stirring the sauce and breaking up sausage
• Fine Grater: For grating Parmesan and nutmeg (I use a Microplane—worth every penny!)
• Colander or Spider Strainer: For draining pasta (save that pasta water!)

If you don’t have a big skillet, you can use a Dutch oven. For grating cheese, a box grater works fine. I’ve made this recipe in everything from a cast iron skillet to a cheap nonstick pan—just be sure it’s large enough so you’re not chasing pasta around the stove. Pro tip: rinse your pan with hot water right after cooking for easier cleanup, especially if cheese sticks to the sides.

How to Make Pumpkin Sage Pasta with Sausage

1. Boil the Pasta:
   
   Bring a large pot of salted water to a boil. Add 12 oz (340g) rigatoni (or pasta of choice). Cook until just al dente—about 1 minute less than package directions (usually 10–11 minutes).
   
   Reserve 1/2 cup (120ml) pasta water, then drain. Set aside.
   
   Tip: Don’t overcook! You want the pasta to hold up to the creamy sauce.
2. Brown the Sausage:
   
   While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 8 oz (225g) Italian sausage, breaking it up with a wooden spoon. Cook for 5–7 minutes, until browned and cooked through, with crispy bits.
   
   If sausage releases lots of fat, drain off all but 1 tbsp before the next step.
3. Sizzle the Sage:
   
   Push sausage to one side. Drop in 2 tbsp butter and 8–10 chopped sage leaves. Let sage sizzle and crisp up in the butter, 1–2 minutes. The smell is amazing!
   
   Watch closely—burnt sage turns bitter fast.
4. Add Garlic:
   
   Stir in 2 minced garlic cloves. Sauté for 30 seconds, just until fragrant (don’t let it brown).
5. Make the Pumpkin Sauce:
   
   Add 1 cup (240g) pumpkin puree and 1/2 cup (120ml) heavy cream to the skillet. Stir everything together, scraping up the browned bits at the bottom.
   
   Sprinkle in 1/4 tsp nutmeg, a big pinch of salt, and black pepper.
   
   If the sauce looks too thick, add a splash of reserved pasta water—start with 1/4 cup (60ml).
6. Combine Pasta and Sauce:
   
   Add drained pasta to the skillet. Toss everything together, adding more pasta water as needed so the sauce coats the pasta evenly.
   
   Stir in 1/2 cup (50g) grated Parmesan.
   
   Pasta should be creamy and glossy, not dry. Taste and adjust salt and pepper.
7. Finish and Serve:
   
   Drizzle with remaining 1 tbsp olive oil, sprinkle extra Parmesan, and top with a few whole sage leaves for garnish.
   
   Serve immediately while piping hot.

Troubleshooting: If the sauce gets too thick, add more pasta water or a splash of cream. If it’s too thin, let it simmer gently for a minute to reduce. And if your sausage sticks, don’t panic—those crispy bits add flavor!

Cooking Tips & Techniques

• Brown the sausage well: Don’t rush this step. Let it get golden and crispy—it adds so much flavor to the final dish.
• Use fresh sage: Dried sage just doesn’t have the same punch. I once tried it in a pinch, and the flavor was, well, kind of flat. Fresh sage makes the whole kitchen smell like fall.
• Save your pasta water: The starch in the water is like magic for making the sauce cling to each noodle. I’ve forgotten before, and the dish just isn’t as luscious.
• Balance the sauce: Pumpkin can be a little sweet. Don’t skip the salt and Parmesan—they pull everything together.
• Don’t overcook the pasta: You want it just al dente, especially since it’ll finish cooking in the sauce. Mushy pasta is the enemy of this dish!
• Grate your own cheese: Pre-grated Parmesan has anti-caking agents and doesn’t melt as well. Trust me, it’s worth the extra minute.
• Multitask smartly: Start the sausage while the pasta boils, and prep your sage and garlic during that time. It keeps things moving so dinner’s on the table faster.

And hey, don’t stress if your sauce looks a bit thin before you add the cheese—it’ll thicken up. I’ve made that mistake and added too much extra cream before. Just let it come together at the end. Also, if you want a mild kick, use hot sausage or add a pinch of red pepper flakes. It’s all about finding your perfect fall pasta groove.

Variations & Adaptations

• Vegetarian Pumpkin Sage Pasta: Skip the sausage and add sautéed mushrooms or canned white beans for a hearty, meatless twist. Mushrooms soak up the sage butter and taste incredible!
• Spicy Pumpkin Sausage Pasta: Use hot Italian sausage and toss in a little crushed red pepper. It brings a gentle heat that plays off the sweetness of the pumpkin.
• Lightened-Up Version: Swap the heavy cream for half-and-half or even whole milk. The sauce will be a bit lighter but still creamy, especially if you use extra pasta water to help bind it.
• Gluten-Free Option: Use your favorite gluten-free pasta. I’ve tried it with chickpea pasta, and it holds up nicely—just watch the cook time.
• Dairy-Free Variation: Go for coconut cream and nutritional yeast in place of cream and Parmesan. The coconut flavor is subtle but adds an interesting twist.
• Seasonal Add-Ins: In early fall, add roasted butternut squash cubes or wilted baby kale. I love tossing in a handful of spinach right before serving for a pop of color and extra veggies.

One of my favorite personal tweaks? Swapping the sausage for shredded rotisserie chicken and adding a sprinkle of toasted walnuts on top. It’s not traditional, but wow—it’s delicious and a great way to use up leftovers.

Serving & Storage Suggestions

I like to serve my pumpkin sage pasta with sausage piping hot, straight from the skillet, topped with a flurry of fresh Parmesan and a few crispy sage leaves. If you want to get fancy, a drizzle of good olive oil or a sprinkle of toasted pumpkin seeds looks gorgeous for guests. Pair it with a simple green salad and crusty bread—perfect for soaking up every drop of that creamy sauce. For drinks, a dry white wine or apple cider fits the cozy fall vibe.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! To reheat, add a splash of milk or water to loosen the sauce and warm gently on the stovetop or in the microwave. This pasta also freezes surprisingly well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just don’t freeze with extra Parmesan on top (add it fresh when serving for best texture). The sage flavor stays strong, and the pumpkin sauce keeps everything moist and luscious.

Nutritional Information & Benefits

This pumpkin sage pasta with sausage is not just delicious—it’s nourishing, too. One serving (about 1/4 of the recipe) provides approximately:

• Calories: 540
• Protein: 20g
• Carbohydrates: 58g
• Fat: 24g
• Fiber: 6g

Pumpkin is loaded with vitamin A, potassium, and fiber, giving you a little nutritional boost with every bite. If you use whole wheat or legume-based pasta, you’ll get even more fiber and protein. Sausage adds protein and flavor, while sage brings anti-inflammatory properties and a wonderful aroma. For those watching allergens, note that this recipe includes gluten and dairy, but both can be swapped for allergy-friendly versions. I love knowing that I’m feeding my family a meal that’s not just cozy, but packed with goodness, too!

Conclusion

If you’re searching for a dinner that feels like a warm hug on a crisp night, this pumpkin sage pasta with sausage is it. It’s easy enough for a weeknight, yet special enough for fall celebrations. The flavors are bold, comforting, and totally crave-worthy—plus, it’s endlessly adaptable. I keep coming back to this recipe, not just because it’s simple, but because it makes everyone at my table happy (and full!).

If you make this pumpkin sage pasta with sausage, don’t be shy—make it your own! Try a new pasta shape, toss in extra veggies, or kick up the spice. Drop a comment below with your favorite twist, or tag me if you share it online. I can’t wait to see how you make this cozy autumn dinner your family’s new tradition. Wishing you warmth, full bellies, and plenty of pumpkin pasta nights!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast, mash, and measure out 1 cup (240g) of fresh pumpkin. The flavor is slightly earthier, but it works beautifully.

What kind of sausage is best for this pasta?

I like Italian sausage (sweet or spicy), but chicken or turkey sausage works, too. If you want extra heat, go for hot Italian sausage or add a sprinkle of red pepper flakes.

Can I make this recipe ahead?

Yes! You can make the sauce and sausage a day ahead. Cook pasta fresh and toss together before serving for the best texture.

Is this recipe spicy?

Not unless you use spicy sausage or add chili flakes. It’s naturally savory and a bit sweet from the pumpkin, so you can control the heat.

How do I make this dish vegetarian?

Just skip the sausage and add your favorite meat-free protein, like sautéed mushrooms, white beans, or plant-based sausage. The pumpkin sage sauce shines on its own!

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