Go Back

Pumpkin Sausage Pasta

Pumpkin Sausage Pasta is a creamy pasta dish made with pumpkin puree, beef sausage, Parmesan, sage, and warm spices.
Cook the pasta, prepare the creamy pumpkin sauce, then toss everything together in one skillet.
Ready in about 40 minutes for an easy, cozy family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef sausage
  • 4 cloves garlic minced
  • 1 shallot minced
  • 3/4 cup chicken broth
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups chicken broth or beef broth
  • 2 tablespoons fresh sage leaves chopped and divided
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • Salt to taste
  • Black pepper to taste
  • 1 pound rigatoni cooked al dente
  • 1/2 cup shaved Parmesan cheese for serving

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Add the beef sausage and cook until browned and fully cooked, breaking it into bite-sized pieces as it cooks.
  • Transfer the cooked sausage to a plate lined with paper towels. Leave the flavorful drippings in the skillet.
  • Add the minced garlic and shallot to the skillet. Sauté for 3 to 5 minutes, until softened and fragrant.
  • Add 3/4 cup chicken broth and scrape the bottom of the skillet to loosen any browned bits. Simmer for about 2 minutes.
  • Stir in the pumpkin puree, remaining broth, and 1 tablespoon of chopped sage.
  • Return the beef sausage to the skillet and reduce the heat to medium-low.
  • Stir in the heavy cream, nutmeg, cinnamon, and cayenne. Season with salt and black pepper.
  • Let the sauce simmer for 5 to 10 minutes, stirring occasionally, until it becomes creamy and slightly thickened.
  • Add the cooked pasta and gently toss until thoroughly coated. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.
  • Taste and adjust the seasoning. Serve the Pumpkin Sausage Pasta immediately with shaved Parmesan and the remaining fresh sage.

Notes

For a lighter version, replace some of the heavy cream with additional chicken broth. You can also use penne, shells, fusilli, or another sturdy pasta shape instead of rigatoni.
For extra texture, finish each serving with additional Parmesan and freshly chopped sage. A simple green salad or roasted vegetables pair nicely with the creamy pumpkin sauce.