I love almost anything with pumpkin, and when you combine it with pasta, I’m all in! This pasta dish combines so many delicious, aromatic flavors- pumpkin, sage, nutmeg, garlic, onions, and when you add in some white wine and chicken broth to create a silky, smooth sauce…seriously, what’s not to love? I add a little half and half to add some creaminess, but you can use heavy cream if you are feeling extra indulgent.
As far as the protein, I used sweet pork sausage, but you could definitely use turkey sausage, ground beef, or even omit the protein altogether. You can also change up the kind of pasta you use. I just happen to love rigatoni, but you do whatever floats your boat! 😊
1 tbsp. extra virgin olive oil
1 lb. sweet pork sausage, casings removed
4 cloves of garlic, chopped
1 onion, finely chopped
1 cup dry white wine
1 ½ cups chicken broth
1 cup canned pumpkin puree
¼ cup fresh sage leaves, chopped
½ cup half and half
1 tbsp. light brown sugar
½ tsp. ground nutmeg
1/8 tsp. cinnamon
¼ cup freshly grated parmesan cheese, plus more for garnishing
Salt and Pepper
1 lb. rigatoni
1. Heat one tablespoon of oil over medium heat in a skillet. Crumble the sausage into the pan and allow the sausage to cook for a few minutes. Then, stir the sausage and cook for another few minutes, stirring when necessary to brown the sausage evenly. Transfer the sausage to a bowl and cover to keep warm.
2. Discard all but 1 tablespoon of the fat from the pan. Add the onion and garlic and sauté over medium heat until the onion turns soft. Add the wine and continue to cook for a few minutes to allow the wine to reduce. Pour the broth into the pan and stir in the pumpkin puree until combined. Stir in the sage and allow the mixture to come to a boil, then reduce the heat to low. Stir in the half and half, brown sugar, nutmeg, cinnamon, and 1 teaspoon of salt and 1/4 teaspoon of pepper. Simmer for about 8-10 minutes.
3. Boil water over high heat in a large pot and stir in about a tablespoon of salt. When the water has come to a boil, add the pasta and cook about 10-12 minutes, or until pasta is al dente. Drain the pasta and return to the pot.
4. Add the sauce, sausage, and 1/4 cup of parmesan cheese to the pasta. Stir so that all of the pasta is coated with sauce.
Serve the pasta with extra parmesan cheese!
4 thoughts on “Pumpkin Sage Pasta with Sausage”
Deb – this recipe looks so incredibly good that it will be one of my “sure to try”! As far as the “low fat or educed fat half and half” I always use whole half and half. (or whole milk or real mayonnaise). If you read the chemicals that are used at times to make up the “reduced” or “fat free”, the content of the real/whole is actually much healthier in my opinion. Just an idea.
Yes I know exactly what you’re saying. I just am in low fat mode because I have to fit into a wedding dress…but definitely use the real stuff if you prefer!