Pasta with a Pumpkin Cream sauce, sausage and sage is a comforting fall dish. Even if you claim you don’t like pumpkin, this recipe could change your mind. The cream sauce is savory and bursting with fall flavor. This recipe isn’t too complicated to make, so it’s perfect for a busy dinner night meal.
Wait! If you claim to hate pumpkin, please don’t disappear! I admit, when I first saw this recipe, I thought it didn’t sound very inviting. Was I ever wrong! Pumpkin tastes mild in a savory pasta recipe, like this one.
I first posted this pasta recipe in 2009, and I’ve made it every year. I realize that new photos were long overdue. Our late summer heat wave has finally dissipated, and our temps are finally cool enough to turn my oven back on, and make some more “comforting” meals So, this post is getting a 2022 makeover, but the recipe is still the same!
For the sausage, you can use traditional Italian pork sausage, or turkey sausage. Both work well. I need to give a shout out to this meat chopper that I purchased a few years ago. I love it! This tool does a great job of breaking down ground meats.
Add a little olive oil into a skillet, and brown the sausage. Since this was a mild Italian sausage, I added a little bit of red pepper (my husband loves it). Once the sausage is browned, remove it onto a plate with a slotted spoon.
My husband planted sage for me, and it’s thriving! I love the velvety texture of this herb– as well as the earthy fall flavors it adds to recipes. Stack the leaves, and slice them thin into a “chiffonade”.
As an added bonus, we also planted a Bay Leaf shrub that is also thriving. I’ve sauteed onion and garlic, white wine, and the fresh sage. I tossed in two fresh bay leaves (dried are fine). I always keep a couple of cans of pumpkin in our pantry. SIDE NOTE: I finally roasted and pureed fresh pumpkin. It was fun, but canned pumpkin turned out to be just as good– and a lot less work.
Add the pumpkin puree, chicken broth and some heavy cream.
For additional seasons, a small amount of cinnamon, nutmeg, salt and pepper rounds out the recipe. Give the sauce a taste and adjust the seasons to your liking.
Pasta! A very important ingredient. Penne pasta would would really well, but I only had farfalle. While making the sauce, cook the pasta until al dente, drain and then added it to the sauce. NOTE: If the sauce seems a little too thin (which mine did), I keep some Wondra flour on hand. (You could also make a cornstarch slurry, if you prefer.) I added about 1 tablespoon of Wondra flour to thicken the sauce. Perfect! 45 minutes later, let’s eat! Oh! Don’t forget toss out the bay leaves!
Garnish the pasta with lots of shaved cheese and sage leaves. If desired, garnish each serving with crispy sage leaves (instructions included in the recipe card).
TASTING NOTES: Pumpkin puree makes a delicious savory pasta sauce. This pasta dish screams “Autumn”! My husband really loves this recipe and he reminded to please make this every year. This is perfect comfort food for a cool fall night. we enjoy it on a chilly fall night This dish is also fancy enough for company.
This recipe was originally posted in 2009, but it sorely needed a photograph makeover! The recipe is the same, with the exception of adding how to make optional Crispy Sage and sage oil as a garnish.
Pasta with Pumpkin Cream Sauce, Sausage and Sage
Ingredients
- 1 Tbsp extra-virgin olive oil plus 1 tablespoon; divided
- 1 pound bulk sweet Italian sausage NOTE: turkey sausage works well
- 4 cloves garlic cracked and chopped
- 1 medium onion finely chopped
- 1 bay leaf fresh or dried
- 4 to 6 sprigs sage leaves cut into chiffonade, about 2 tablespoons
- 1 cup dry white wine
- 1 cup chicken stock canned or paper container
- 1 cup canned pumpkin not pumpkin pie filling
- 1/2 cup heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg ground or freshly grated
- Coarse salt and black pepper
- 1 pound penne rigate cooked to al dente (sometimes I use bow tie pasta)
- Romano or Parmigiano for grating
Crispy sage:
- 12 whole sage leaves
- 1-2 Tbsp olive oil
Instructions
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate.
- Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes.
- Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream.
- Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in.
- Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.
- Garnish the pasta with lots of shaved cheese and sage leaves.
Optional sage garnish:
- In a small skillet, heat 1-2 Tablespoon olive oil and add 3-4 leaves (per serving) of fresh sage. Cook until crispy (a few minutes) and drain on a paper towel. Garnish the pasta with the crispy sage leaves and drizzle the oil over the pasta, right before serving.
Notes
I've been making this recipe for quite a few years now. It's one of our favorites.
This does look yum-o! Sorry I won't do that again. I promise 🙂
I was just thinking to make this but I'd need to get sausage and pasta/ But I remembered that I have sausage tortelini in the freezer. So I may just make the sauce. Less work!
I love Tyler and am envious. Please forgive me but it's somewhat of a letdown to go from Tyler to Rachael (please don't tell I said that) although this looks mighty good.
Sam
Sounds like a yummy dish. I never knew there was a Rachel group. I'm going to check it out. I'm curious to see what others think of some of her recipes. This one sounds delicious. Pasta with anything is a favorite for me.
Could you make some pumpkin or squash soups and post the recipes? Pumpkin everything sounds good at this time of year.
Marsha, I will do my best. I once had a savory pumpkin soup that was exquisite. I've been trying to replicate it. When I do, I will certainly post it. Other than that, would you believe I do not like butternut squash? I've tried and tried, but I can't bond with it. But pumpkin… love it!
I'm having the hardest time trying to find canned pumpkin out here, but when I do I'm going to try this. Such a great fall meal!
Love that picture of you and Tyler, 😉
First of all – how fun that you met Tyler Florence, he's one of my favorite chefs.
The pumpkin pasta looks and sounds really delicious.
All it takes is one frost and I'm craving pasta like crazy! This looks mouthwatering. Totally giggled when you re-posted the Tyler pic. =) Love it.
OMG this looks delicious!! I LOVE pumpkin so I am going to give this one a try.
Mouth watering! What a delicious autum pasta.
Mimi
I wish I could get my husband to eat something like this, I would love to try it!
I think the only way I've ever eaten pumpkin is in pie and bread. I love sage with sweet potatoes…and I bet its just as good with pumpkin. Looks really good! and the color is soooo "fall"
What a brilliant idea, Danielle! I have some sweet potato puree. Oooh, that really sounds good!
Debby
It's not fall yet! It's too hot!
This looks divine! I love all things pumpkin and I'll definitely give this one a try. Great photo of you and Tyler!!
Perfect for my Thanksgiving menu this year.
You lucky girl. I love Tyler Florence!
This recipe sounds delicious -my dad makes a very similar risotto. I think some truffle oil would be pretty good if drizzled on it!
I'm craving this .. CRRRRAVING this I tell ya! That bowl is not enuf for me .. I'll take seconds please 😀
Don't hold back on Tyler photos, Debby … stop hoarding him all to yourself 😉
Oh, I love the shot of you with Tyler! Excellent. And this dish sounds perfect for the cooler weather that is surely to come. I just love pumpkin. Well done!