Pumpkin and Sage Pasta with Sausage and Parmesan is ultimate comfort food and hits ALL the right notes: savory, earthy, spicy, and just a touch of sweetness for balance. Not only is it a nutritious crowd-pleaser, it’s quick and easy to whip up on a moment’s notice, just in time for Fall.
Why should sweet pumpkin recipes have all the fun?
I love this recipe: it’s full of flavor, it’s creamy and satisfying but it’s also…light?
(Translation: You don’t feel like you just took down a stick of butter and a Thanksgiving dinner after you eat it…but you DO feel like you just had a big ol’ bowl of feelings…happy feelings. Cozy warm blanket feelings.)
This pasta has all the comforts of a luxurious alfredo, but no cream and no butter.
It’s also packed full of nutrients thanks to our friend, pumpkin.
Also – it’s cheap! The main ingredients cost me less than a fast food combo and they make enough to easily feed a family of four, with leftovers.
(Or ya know, just me and my husband on a Friday night, “taste testing” for quality control….)
Key Ingredients
- Pumpkin – Make sure you have canned pumpkin NOT pumpkin pie filling. Alternatively, you could use the same amount of another pureed squash like butternut, acorn or kabocha.
- Sausage – Pork sausage brings a wealth of flavor to this dish, but feel free to use chicken sausage, turkey sausage or even sausage-flavored veggie crumbles.
- Parmesan – Just pile it on…keep going…
The Process
Before I even start a run-down – Do NOT drain the pasta water. More on this later.
Brown the pork sausage in a large skillet.
Add the sugar and spice…
Before you drain your pasta, grab a coffee cup, a measuring cup, or even a ladle and a small mixing bowl, and reserve at least a couple cups worth of the pasta water.
As the pasta cooks, it releases starch into the water. That starch is what helps this sauce get that creamy texture without adding loads of cream.
(Side note: pasta water has loads of saucy applications – Google it! You won’t be disappointed.)
Don’t fret if the sauce looks THICK after you add the pumpkin, that’s what the pasta water is for – add as much or as little as you’d like. I typically add about 1.5 cups.
Finish with half and half and shaved parmesan. Serve immediately (or just eat it right out of the pan).
Pumpkin and Sage Pasta with Sausage and Parmesan
Ingredients
- 1 lb short pasta (macaroni, cavatappi, rigatoni, penne, etc…) cooked according to package directions
- 1 package ground pork breakfast sausage
- 1 14.5oz can pureed pumpkin not pumpkin pie filling
- 3-4 tsp dried rubbed sage
- 2-3 Tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp cayenne pepper
- ¼ tsp crushed red pepper flakes
- black pepper to taste
- 2 cup reserved pasta water
- 3 Tbsp half and half
- ½ cup shaved parmesan plus more for topping/serving
Instructions
- Cook pasta according to package instructions. Before draining, reserve 2 cups of the pasta water. Set Aside.
- In a large, deep, nonstick skillet, crumble and brown sausage over medium heat.
- Once the sausage is browned and cooked through, add pumpkin puree and stir to combine. Add sugar and spices, heat until fragrant and stir to thoroughly combine.
- Reduce heat to low. Start adding pasta water, ¼ cup at a time, until the sauce is thinned out, but not watery (I typically use 1 ½ cups). Add ½ cup parmesan cheese, and half-and-half. Stir to combine.
- Add the cooked and drained pasta, and stir to thoroughly coat the pasta.
- Top with parmesan cheese and enjoy.
Recipe Notes:
- The star here is the pumpkin – A nutritional powerhouse, pumpkin is full of antioxidants, rich in vitamins, and is low in calories for all it’s nutrient-dense glory. This is a great option if you’re looking for creative ways to add more vegetables into your day!
- Do I have to use half-and-half? – Nope. Don’t run out and buy a quart of half-and-half if you don’t have it. You could use milk, or forego it altogether and use more pasta water to achieve the texture you’re looking for. However, that touch of cream at the end adds a hint of velvety smoothness…it also helps create that beautiful color!
- How long can I store Pumpkin and Sage Pasta? Covered and chilled, this pasta dish will last 2-3 days. The pasta reheated fabulously well: the sauce did not separate, nor did it get grainy. The flavor actually got better! (We had it for lunch and dinner, and still wished there was a little bit more when it ran out.)
- Leftovers, anyone? If you’re looking to make all your coworkers jealous of your lunch…(Which I fully support, BTW. Yes, it’s petty, I know. But I’m a foodie)…then I highly suggest prepping a batch of creamy pumpkin pasta and wowing Emily with your knowledge of pasta water starch while you wait on the copier.
- Cinnamon and Brown Sugar? In a savory dish? Yes. Cinnamon and brown sugar help deepen the flavor which is otherwise “thin” and “bright”. There’s not enough to make it taste like pumpkin pie, but just enough to balance out the dish.
Looking for more pumpkin recipes? Give these a try!
Pumpkin Oat Bites with Spiced Maple Glaze