Name: Creamy Pumpkin Pasta with Italian Sausage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Pasta: 12 ounces pasta (such as penne or rigatoni), Italian Sausage: 1 pound (mild or spicy, casings removed), Miscellaneous: 1 tablespoon olive oil, 1 small yellow onion (diced), 3 cloves garlic (minced), 1 cup canned pumpkin puree, 1 cup chicken broth, 1/2 cup heavy cream, 1/2 teaspoon ground nutmeg, 1/4 teaspoon crushed red pepper flakes (optional), 1/2 cup grated Parmesan cheese, salt and black pepper to taste, chopped fresh sage or parsley for garnish

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When comfort food calls your name, nothing hits the spot quite like Creamy Pumpkin Pasta with Italian Sausage. This hearty, crowd-pleasing dish brings together tender pasta, savory sausage, and a luxurious pumpkin sauce that’s delicately spiced and oh-so-silky. Its rich, autumnal flavors are matched by the ease of preparation, making it perfect for weeknights or special gatherings alike. Whether you’re new to pumpkin in savory recipes or already a believer, get ready—this bowl of creamy, cheesy delight will win over everyone at your table!

Creamy Pumpkin Pasta with Italian Sausage Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised by how a handful of simple but essential ingredients can transform into such an irresistible meal. Each one brings a unique note to the dish, from the hearty sausage to the fragrant sage—every element plays a delicious part in making Creamy Pumpkin Pasta with Italian Sausage completely crave-worthy.

Pasta (12 ounces penne or rigatoni): Choose a sturdy shape that holds up to the rich sauce and sausage.
Olive oil (1 tablespoon): For a hint of fruitiness that enhances both flavor and texture.
Italian sausage (1 pound, mild or spicy): Provides that signature savory kick—spicy if you like extra heat!
Yellow onion (1 small, diced): Adds natural sweetness and depth to the sauce.
Garlic (3 cloves, minced): Essential for warmth and aromatic punch.
Pumpkin puree (1 cup, canned): The creamy, slightly sweet base that makes this pasta so luxurious.
Chicken broth (1 cup): Infuses the sauce with savory body and brings it all together.
Heavy cream (1/2 cup): Makes the sauce extra lush and paint-your-lips creamy.
Ground nutmeg (1/2 teaspoon): Offers a subtle, earthy warmth that deepens the autumnal flavor.
Crushed red pepper flakes (1/4 teaspoon, optional): For those who fancy a touch of gentle heat.
Grated Parmesan cheese (1/2 cup): Adds umami-rich saltiness and a melty finish.
Salt and black pepper (to taste): The finishing touches to fine-tune every bite.
Chopped fresh sage or parsley (for garnish): A pop of color and freshness for the final flourish.

How to Make Creamy Pumpkin Pasta with Italian Sausage

Step 1: Boil the Pasta

Start by bringing a big pot of salted water to a boil. Add your pasta and cook until al dente, following the package directions for timing. Don’t forget to scoop out about half a cup of pasta water before draining—it’s like liquid gold for adjusting your sauce’s consistency later. Set the cooked pasta aside while you work on building that dreamy sauce.

Step 2: Brown the Sausage

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Crumble in the Italian sausage, removing any casings if necessary. Cook, breaking it up with a wooden spoon, until beautifully browned, crisp on the edges, and fully cooked through. This step gives Creamy Pumpkin Pasta with Italian Sausage its signature richness.

Step 3: Add Onion and Garlic

Lower the heat slightly and add the diced onion to the browned sausage. Sauté for about 3 minutes, stirring often, until the onion softens and becomes fragrant. Toss in the minced garlic, letting it cook for just 30 seconds—enough for its aroma to bloom without burning.

Step 4: Build the Creamy Pumpkin Sauce

Pour in the pumpkin puree and chicken broth, then stir to combine all those flavorful bits from the bottom of the skillet. Let it simmer gently for a couple of minutes, melding together the sausage’s savory notes with the pumpkin’s mild sweetness. Lower the heat and swirl in the heavy cream, ground nutmeg, and, if you like things spicy, a sprinkle of crushed red pepper flakes.

Step 5: Combine Pasta and Sauce

Add the drained pasta directly into the skillet of sauce. Give everything a good toss until the pasta is nice and coated. If the sauce feels too thick, loosen it up with a splash of your reserved pasta water—a little at a time—to reach that perfect silky texture. This step is where Creamy Pumpkin Pasta with Italian Sausage truly comes together.

Step 6: Finish with Cheese and Seasoning

Turn off the heat and stir in the grated Parmesan cheese, which will melt right into the sauce and amp up the savory flavor. Taste and season with salt and black pepper to your liking. For that picture-perfect finish, shower with chopped fresh sage or parsley and serve piping hot!

How to Serve Creamy Pumpkin Pasta with Italian Sausage

Garnishes

Freshly chopped sage or parsley is the classic topper—fresh, flavorful, and vibrant. If you’re feeling fancy, add extra shavings of Parmesan or a drizzle of high-quality olive oil just before serving. The garnish will not only brighten up the appearance but also echo the herby notes embedded in Creamy Pumpkin Pasta with Italian Sausage.

Side Dishes

This dish is magnificent next to garlicky breadsticks, crusty Italian bread, or a simple green salad tossed in lemony vinaigrette. If you want something lighter, a roasted vegetable medley like Brussels sprouts or asparagus will complement the pasta’s richness without overpowering it.

Creative Ways to Present

Want to make it extra special? Serve your Creamy Pumpkin Pasta with Italian Sausage in warm bowls, or even bake it in a casserole dish with extra cheese broiled on top for a bubbly, golden finish. Individual ramekins make a lovely dinner party flourish, and your guests will feel like they’re getting their own personal treat!

Make Ahead and Storage

Storing Leftovers

Any leftover Creamy Pumpkin Pasta with Italian Sausage will keep happily in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a great candidate for meal prep or next-day lunches.

Freezing

You can freeze this pasta! Let it cool completely, then transfer to freezer-safe containers. It’ll keep its best flavor and texture for about 1 to 2 months. To prevent the sauce from separating, stir well after thawing and consider adding a splash of cream if needed when reheating.

Reheating

To reheat, simply pop a single serving in the microwave or gently warm on the stove over low heat. Add a splash of reserved pasta water, milk, or cream to loosen the sauce and stir occasionally—your Creamy Pumpkin Pasta with Italian Sausage will taste just as comforting as day one.

FAQs

Can I make Creamy Pumpkin Pasta with Italian Sausage vegetarian?

Absolutely! Swap out the Italian sausage for your favorite plant-based sausage or sauté mushrooms for a hearty vegetarian take. Be sure to use vegetable broth instead of chicken broth for a fully meatless version.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk if you prefer a lighter sauce. While the texture won’t be quite as decadent, it’ll still be wonderfully creamy and delicious.

Can I use fresh pumpkin instead of canned?

Yes, you can! Roast and puree your own pumpkin for a truly homemade touch. Be sure to drain any excess moisture and blend until very smooth so that your Creamy Pumpkin Pasta with Italian Sausage is ultra-luscious.

What’s the best pasta shape for this recipe?

Short, ridged shapes like penne, rigatoni, or even fusilli are best because they catch all of that creamy sauce and bits of sausage. Whatever you choose, try to avoid delicate noodles that might break apart in the hearty sauce.

How can I make this recipe spicier?

Opt for spicy Italian sausage and double the crushed red pepper flakes. You could also drop in a minced hot chili or use a dash of hot sauce to fire things up!

Final Thoughts

If you’re searching for a meal that warms both belly and soul, you simply have to try Creamy Pumpkin Pasta with Italian Sausage. It’s cozy, festive, and packed with layers of flavor that are sure to bring a little magic to your table. I can’t wait for you to make it and share it with friends or family—the only thing better than making this dish is savoring every creamy, savory bite!

Creamy Pumpkin Pasta with Italian Sausage Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of fall with this creamy pumpkin pasta dish featuring savory Italian sausage, fragrant nutmeg, and a touch of heat from red pepper flakes. A comforting and satisfying meal perfect for autumn nights.

Ingredients

Pasta:

12 ounces pasta (such as penne or rigatoni),

Italian Sausage:

1 pound (mild or spicy, casings removed),

Miscellaneous:

1 tablespoon olive oil, 1 small yellow onion (diced), 3 cloves garlic (minced), 1 cup canned pumpkin puree, 1 cup chicken broth, 1/2 cup heavy cream, 1/2 teaspoon ground nutmeg, 1/4 teaspoon crushed red pepper flakes (optional), 1/2 cup grated Parmesan cheese, salt and black pepper to taste, chopped fresh sage or parsley for garnish

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Instructions

Cook the pasta: Prepare the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Sauté sausage and aromatics: In a skillet, heat olive oil and cook the Italian sausage until browned. Add diced onion and cook until softened. Stir in garlic.
Make the sauce: Add pumpkin puree and chicken broth to the skillet. Simmer gently, then add heavy cream, nutmeg, and red pepper flakes.
Combine pasta and sauce: Toss cooked pasta in the sauce. Adjust consistency with reserved pasta water. Stir in Parmesan, season with salt and pepper.
Serve: Garnish with sage or parsley before serving hot.