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Pumpkin Sage Pasta with Sausage

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This cozy fall pasta features creamy pumpkin sauce, crispy Italian sausage, and fragrant fresh sage for a comforting, crowd-pleasing dinner. Ready in about 35 minutes, it’s perfect for chilly evenings and autumn gatherings.

Ingredients

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  • 12 oz short pasta (rigatoni, penne, or fusilli)
  • 8 oz Italian sausage, casings removed (spicy or sweet)
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 8–10 fresh sage leaves, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, finely grated, plus more for serving
  • 1/4 tsp freshly grated nutmeg (optional)
  • Kosher salt and black pepper, to taste
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 1 minute less than package directions (10–11 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook for 5–7 minutes until browned and cooked through. Drain off excess fat, leaving about 1 tbsp in the pan.
  3. Push sausage to one side. Add butter and chopped sage to the pan. Sizzle sage in butter for 1–2 minutes until crisp and aromatic.
  4. Stir in minced garlic and sauté for 30 seconds until fragrant.
  5. Add pumpkin puree and heavy cream to the skillet. Stir to combine, scraping up browned bits. Add nutmeg, salt, and black pepper. If sauce is too thick, add a splash of reserved pasta water.
  6. Add drained pasta to the skillet. Toss everything together, adding more pasta water as needed so the sauce coats the pasta evenly. Stir in Parmesan cheese.
  7. Drizzle with remaining 1 tbsp olive oil, sprinkle extra Parmesan, and top with whole sage leaves for garnish. Serve immediately while hot.

Notes

For a vegetarian version, skip the sausage and add sautéed mushrooms or white beans. Use gluten-free pasta for a gluten-free option, and coconut cream plus nutritional yeast for dairy-free. Always use fresh sage for best flavor. Save pasta water to adjust sauce consistency. Grate your own Parmesan for best melting.

Nutrition

Keywords: pumpkin pasta, sausage pasta, fall dinner, sage pasta, creamy pasta, autumn recipe, easy weeknight dinner, comfort food

Find it online: https://chrisfeasts.com/pumpkin-sage-pasta-with-sausage-easy-cozy-fall-dinner-recipe/