Creamy Pumpkin Pasta with Italian Sausage

Creamy Pumpkin Pasta with Italian Sausage: Fall’s Ultimate Comfort Dish

When the weather cools down and you want a dinner that feels both cozy and sophisticated, this Creamy Pumpkin Pasta with Italian Sausage is an absolute masterpiece. Savory, spiced Italian sausage is cooked down with garlic and shallots, then enveloped in a velvety, creamy pumpkin sauce spiced with a hint of nutmeg and parmesan, all tossed with your favorite pasta.

Why You Will Love This Recipe

• Seasonal Perfection: Balances the earthy sweetness of pumpkin puree with the savory, spiced kick of Italian sausage.

• Luxuriously Creamy: Creates a rich, velvety sauce without needing heavy amounts of cream by utilizing pasta water and pumpkin puree.

• Quick Weeknight Win: Comes together in about 30 minutes, making it fast enough for busy weeknights yet impressive enough for company.

Ingredients

• 1 lb rigatoni, penne, or pipe rigate pasta

• 1 lb Italian sausage (sweet or spicy, casings removed)

• 1 tbsp olive oil

• 1 medium shallot, finely diced

• 3 cloves garlic, minced

• 1 cup pure pumpkin puree (not pumpkin pie mix)

• 1/2 cup heavy cream

• 1/2 cup grated parmesan cheese (plus extra for serving)

• 1/2 cup reserved starchy pasta water

• 1/4 tsp ground nutmeg

• 1 tsp dried sage or a few fresh sage leaves

• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Important: Reserve 1/2 cup of the starchy pasta water before draining.

2. Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon into bite-sized crumbles. Cook until nicely browned and fully cooked through. Remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pan.

3. Sauté Aromatics: In the same skillet with the sausage drippings, add the diced shallot and cook for 2 to 3 minutes until soft. Stir in the minced garlic and sage, cooking for about 30 to 60 seconds until fragrant.

4. Build the Pumpkin Sauce: Reduce the heat to medium-low. Stir in the pumpkin puree, heavy cream, ground nutmeg, salt, and black pepper. Let it simmer gently for 2 to 3 minutes so the flavors blend.

5. Combine and Emulsify: Pour in the reserved starchy pasta water and the grated parmesan cheese, stirring constantly until the cheese melts into a smooth, glossy sauce.

6. Bring It All Together: Add the cooked pasta and the browned Italian sausage back into the skillet. Toss everything vigorously until the pasta is completely coated in the creamy pumpkin sauce. Serve warm garnished with extra parmesan and fresh herbs.