Pasta with Pumpkin and Sausage

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic, cracked and chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf, fresh or dried
  • 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
  • 1 cup dry white wine
  • 1 cup chicken stock, canned or paper container
  • 1 cup canned pumpkin
  • 1/2 cup (3 turns around the pan) heavy cream
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, ground or freshly grated
  • Coarse salt and black pepper
  • 1 pound penne rigate, cooked to al dente
  • Romano or Parmigiano, for grating
  • Pumpernickel or whole grain bread, as an accompaniment
  • Spinach Salad with Apple and Red Onion:
  • 1 pound triple-washed spinach, de-stemmed
  • 1 small Golden Delicious apple, quartered, cored, and sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 1/2 tablespoons (a couple of splashes) apple cider vinegar
  • 1 teaspoon grain mustard
  • 1 tablespoon (a good drizzle) honey
  • Coarse salt and black pepper
Directions
Watch how to make this recipe

Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings


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4.6 270
this was excellent dish my 3 year old granddaughter loved it reminded me of pipian sauce a sauce I had in mexico item not reviewed by moderator and published
I absolutely love this dish. it has become a regular fall meal for us. I prefer it without wine or cream, but if you like those flavors it will be good with or without. I have used regular italian sausage when I can't find sweet, but it's way better with sweet italian sausage. item not reviewed by moderator and published
Very delicious and easy. My family loved it. Even my extremely picky husband who hates trying new dishes actually went back for more. (Surprise surprise) It will definitely go in our rotation of meals. item not reviewed by moderator and published
I have made this dish many times, and like a lot of y'all, have made some minor changes too. I think that demonstrates perfectly how variable this recipe is which I think is a trademark of Rachael's recipes. It can be looked at as a basics recipe, or break it down to say take Protein + Aromatics/Mirepoix + Spices, Cook with Liquid + Winter Squash/Vegetable + Cream. I love the pumpkin flavor and now thin mine out a bit because the pasta just SUCKS up the sauce and leftovers (if any) are so thick. I have yet to make the spinach salad but last night we had roasted brussels sprouts with bacon and pecans. Very good! This one is a favorite because it's so versatile. item not reviewed by moderator and published
It was fairly simple and quick to make which is a definite plus and it was pretty tasty for the first part of the meal but it was a little to rich for my taste. I grew tired of it and wanted something else instead. Our kids, 5 and 9, didn't care for it. It was nice to try a seasonal meal with the pumpkin and nutmeg but I don't think I would make it again. item not reviewed by moderator and published
This was a total hit and super easy. Very seasonal. Will definitely make again. item not reviewed by moderator and published
This was a tasty and easy dish. I didn't feel like opening a bottle of wine so I actually used a cup of hard apple cider and thought that worked fine with the fall flavors of the dish. item not reviewed by moderator and published
This was great. I threw a bit of brown sugar, allspice, and thyme into the mix to add a bit more warmth to the flavor and it turned out great. I also just added the whole can (about 1.5 cups) of pumpkin to the mix because I hate to leave cans half empty and that seemed to work fine. item not reviewed by moderator and published
Very good. I wouldn't imagine pumpkin, sausage and penne pasta, but it works. It not only works, it works well. Kudos to Rachel for finding another way to put more pumpkin into our lives. Make the spinach salad to go with it. item not reviewed by moderator and published
I'm a terrible cook, and this was so easy, as well as delicious! item not reviewed by moderator and published
What about the calories and fats item not reviewed by moderator and published
So good! I upped the sauce quantity a bit and it came out perfect! Will definitely be adding to the rotation. item not reviewed by moderator and published
Made this for a potluck, and it was the best dish on the table, if I do say so myself. Made the following changes: used chicken sausage, mixed sweet and hot because, who doesn't like a little kick? I didn't have fresh sage so I used dry, was still very good. I didn't have wine on hand, so I replaced it with chicken stock. item not reviewed by moderator and published
Loved this dish! Easy and delicious! item not reviewed by moderator and published
Ok in Rachael's famous words....yummo! If you are looking for a fall pumpkin pasta recipe look no further. Very creamy and the pumpkin brought out the sausage flavor. Husband said one of the best pastas I ever made! It is a bit better the second day so having leftovers was not a problem. A must try! item not reviewed by moderator and published
This is an awesome recipe. I have been making it for years now as an anniversary dinner for my husband and I. It's perfect since we have a fall anniversary!!! item not reviewed by moderator and published
Once again my Sicilian Sister knocked it out of the park. Lovely, tasty and easy to make. I used hot Italian sausage and followed the recipe exactly. I will make this one for guests. item not reviewed by moderator and published
Very tasty, and very rich and creamy. Good use of leftover pumpkins. I used a combination of mild italian turkey sausages and one sweet italian pork sausage, and added a sprinkle of chili flakes for extra zing. The leftovers tasted better than the freshly cooked ones for some reason, which is why i took a star off. Will make again, maybe with half and half to make it a tad bit lighter :) item not reviewed by moderator and published
Fabulous, fast and easy!, my kids loved it! item not reviewed by moderator and published
FANTASTIC! Love this pasta! Even my meat and potato husband likes it! I'm a pescetarian so I use vegetable broth and seperate my portion and then add the sausage! This is our favorite fall recipe! item not reviewed by moderator and published
Forgot about the warning on portion size and doubled the recipe. Have tons and tons leftover. The recipe is very tasty, but rich with the pumpkin and cream -- so portion size if anything may be smaller than you usually eat. Substituted chicken sausage instead of regular sausage with good results. Enjoyed the spinach salad recipe that came along with this - very easy to prepare. item not reviewed by moderator and published
Be warned. As she always does, Ray significantly underestimates the number of people a recipe will serve. You can feed 8 to 10 with this recipe (I've served 8 if you serve it with it's accompanying salad (doubled, dense, crusty artisan bread and butter, and a crisp white wine. If you're making it for 4 or less, plan on having a lot leftover. But, this recipe is such a winner it's a leftover you'll really want to eat. In fact, we thought it tasted a little better reheated the next day. item not reviewed by moderator and published
My husband loved this both times I made it. I don't really appreciate Italian sausage though, and we had to change some of the ingredients for our personal preferences. Overall it was good and worth keeping around. item not reviewed by moderator and published
Made this for dinner tonight and my family loved it! My husband doesn't't really like pasta dishes but he really liked this. My kids ate it and loved it! Thanks Rachel! Another great success! item not reviewed by moderator and published
I made this last year with Pumpkin & didn't think it was enough fall flavor so I made it yesterday with Buttercup Squash which was much better. At the end, I added a little brown sugar & cayenne. I also used whole wheat pasta. My husband loved it and I liked it but didn't like the texture with the ground It. Sausage so would make the sauce & do sausage links on top of it next time. item not reviewed by moderator and published
If I had to sum up this recipe in one word it would be: FALL. I've made it the past two years, and it's a dish I plan on making every October. I've made it with both mild and spicy Italian sausage, I prefer the spicy Italian sausage. I've also decided I prefer omitting sage from this recipe and substituting it with italian parsley. item not reviewed by moderator and published
I tried this recipe for dinner tonight. I was a bit nervous about the pumpkin but the flavors were delicious together, especially the cinnamon and nutmeg with the romano cheese. I added mushrooms and to increase the nutritional value, I added a few handfuls of baby spinach at end. Really wonderful! item not reviewed by moderator and published
OMG...My husband said this is like something you'd expect from a five star restaurant!!! I used half mild and half hot sausage....gave the sauce more flavor! But wow...was this ever delicious!!!! Highly recommend. And definitely do not use dry sage....fresh is best. item not reviewed by moderator and published
So good! I was afraid it might not be hearty enough for my man, but he had two bowls. My best guy friend loved it and ate all the leftovers! Don't let the pumpkin scare you off this one. item not reviewed by moderator and published
This recipe was a winner and one I will uses frequently! I used scallions thinly chopped instead of onion, and I tripled the recipe, which filled a large crockpot with plenty left. HIGHLY recommend! item not reviewed by moderator and published
This was very good. Nice to have pasta with something other than a tomato or cream based sauce. The cinnamon and nutmeg lend an interesting taste profile. I'll make this again. item not reviewed by moderator and published
This is my favorite recipe ever! I saw Rachel make it on TV years ago and have been making it periodically ever since and it's always fantastic. I've learned a few things about it though. You have to use fresh sage. Dried sage just doesn't give the same flavor. I've also found a particular sweet italian sausage made by a local grocery store that works perfectly with the dish. I've tried substituting turkey sausage and other brands of pork sausage, and it just isn't the same (turkey sausage was awful. You can however substitute the heavy cream for fat free evaporated milk without any noticable change in flavor, and it's great with whole wheat penne. item not reviewed by moderator and published
Excellent, easy and fast recipe. Great for serving to large groups or having a dish to eat for the week. It is a perfect balance of savory with a hint of sweet. The only change I would consider is using the entire cans of chicken broth and pumpkin and increasing cream to create more sauce. I don't like overly saucy pastas, but the penne soaked up all the sauce to the point that there really was none left. Adding mushrooms would also be a great twist on this recipe. item not reviewed by moderator and published
Absolutely delicious! Changes: made my own Italian style sausage using lean ground turkey meat and added some squeezes of honey at the end to balance out all the savoriness - it's now one of our new favorite pasta dishes. This is perfect anytime -but especially on a chilly day or nite- it almost feels like a hearty bowl of chili, but instead of beans you are using pasta! Really delicious, the nutmeg really comes through in a great way - all the flavors work well-it's a unique dish that doesn't disappoint if you enjoy lots of layers of flavor! Definitely a must try it! Ps-there is a slightly different version on rachael rays show site that omits the cinnamon and replaces these onions with shallots-I tried it without the cinnamon 1st and found it to be missing something, when i added the cinnamon it was perfect! item not reviewed by moderator and published
I was excited about trying this recipe, however the flavors did not come together as well as I had expected. Will be looking for a new Pumpkin pasta recipe in the future. item not reviewed by moderator and published
This pasta wasn't a favorite, but it wasn't bad by any means. I really wish I would have added more nutmeg. I don't think I grated enough in to the pot. It had a warm kind of taste, but I think I left out too much nutmeg. My husband and picky brother-in-law ate it without complaints. Also, I made the simple salad she suggests with it, and it was delicious. My husband actually ate the dressing. He usually won't eat anything besides ranch. Overall it was good, but I think I'll only make it once a year around Halloween or Thanksgiving. item not reviewed by moderator and published
This dish is absolutely one of my favorites, and seems to be popular among my friends. The sauce has a very sophisticated flavor, elegant, smooth, delicious. item not reviewed by moderator and published
This is a great recipe and an awesome use of pumpkin! I used hot Italian sausage for a little extra spice with the cooling pumpkin (I used a full 29 ounce can to get extra sauce and also added two cups of mushrooms (mix of shiitake and cremini at the end. Because I’m lactose intolerant, I swapped out the cream for Silk Soy Creamer which my guests didn’t seem to notice as they raved about their meal. If you’re interested in my full non-dairy take on this recipe and others you can check out my entry on the lactosefreeladies blog on blogspot. item not reviewed by moderator and published
I had been blessed with an abundance of fresh pumpkin this fall, so in looking for recipes, I found this one. WONDERFUL and very different! I used fresh Applesauce-cinnamon chicken sausage which I am able to get at my local Sunflower Market, plus I sauteed some slivers of red pepper in with the onions, and a small amount of jalapeno pepper ... I read somewhere that cinnamon and pepper make a good surprising combo, and it really worked. My husband is not really into salads, but loves cooked spinach ... so I served the hot pasta dish over a bed of spinach, which wilted rapidly and then garnished with some fresh Parmesan. Now I need to go look for more pumpkin recipes! Thanks Rachael! item not reviewed by moderator and published
O o O.... Excellent taste and easy to follow and fix!!! Awesome!!!! thanks Rachel!!! item not reviewed by moderator and published
I had been craving something with a pumpkin base and stumbled across this recipe. I was a little nervous because I don't usually cook with white wine and I didn't want to mess up any of the steps. Let me tell you...it was all worth it in the end! This is literally one of the best things I have ever eaten. Definitely restaurant quality! The only issue I had was getting the sauce to thicken (took longer than I expected. I also eased up on the sage since I'm not a fan of it's flavor. I will definitely make this again, and next time invite over a crowd! item not reviewed by moderator and published
Since my husband loves anything "pumpkin", I knew I had to give this recipe a try...it was absolutely delicious! I followed another reviewer's suggestion of using a whole can of pumpkin and I used half 'n half instead of heavy cream. It was really creamy! Even my 4 1/2 year old daughter gobbled it up! Will definitely make this again! item not reviewed by moderator and published
I remember I tried this last year and fell in love with the dish! I also made it for my family when I went to visit and they enjoy the flavors. I added some dried pepper flakes for a little kick but overall it's a winner! I even started a recipe box to find it quickly when company comes by. item not reviewed by moderator and published
I thought this was good and a great way to start the cooler weather. Followed recipe but next time might try low fat milk instead of cream just to lighten it up. item not reviewed by moderator and published
I had high hopes, but it fell short. Not bad, but not great. Cheese and fresh parsley helps. item not reviewed by moderator and published
I've been wanting to make a fall dinner for awhile but didn't know what to make. I stumbled across this recipe, saw the great reviews, and decided to give it a shot. I'm happy I did! It was great. I followed the recipe with the only change being that I used an entire 15 oz can of pumpkin, and I added a touch of cayenne pepper for extra kick. If I make it again, I will probably scale back a bit on the cream and add a little more cinnamon and nutmeg to bring out the pumpkin flavor more. But overall it was delicious and I would definitely recommend it. I didn't make the salad. item not reviewed by moderator and published
Only adjustment I made was to use dried sage instead of fresh as store was out. Just ok, flavor wasn't very distinctive. Not terrible but not memorable -- bland. Would not make again. item not reviewed by moderator and published
I have made this recipe for my family as an "introduction to fall" for the past 5 years. My kids and my husband love it and can't wait for it every year. It's now become a tradition in our home. Just made it for our new neighbors who LOVED the flavors. Always a winner in my book. item not reviewed by moderator and published
I made this recipe for the first time last night, and it was delicious! I have to disagree with those who said it was "bland". I took the part in the directions that said, "Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste" to mean that one doesn't necessarily need to follow the exact measurements. However, I did also make some slight changes. I used Italian turkey sausage, pureed sweet potatoes (instead of pumpkin, and I added Portobello mushrooms. While the flavor after my additions was very good, my boyfriend and I do enjoy a little extra heat in our food, so I added a little cayenne pepper seasoning, and some red pepper flakes. I served the dish topped with Romano cheese and pecans. This dish was very tasty! I will definitely make this again! item not reviewed by moderator and published
I've made this recipe quite a few times. It's so tasty and a great meal, especially for the fall season. I don't recall making any big changes, except that you don't necessarily need to use the sweet Italian sausage (you can do whatever. This is a great casual meal for guests as well! item not reviewed by moderator and published
This was REALLY good!!! I added more spices since I like a lot of flavor in my dishes. I used roasted garlic chicken sausage (sliced into thin slices, dried sage (1/2 tsp and added 1/2 tsp each of dried thyme, marjoram, and ground ginger, a tsp of paprika and a generous splash of Kikkoman low sodium soy sauce (the chicken broth was low sodium as well. I used a whole can (two cups of pumpkin instead of 1 cup. No cinnamon or nutmeg since I don't like "sweet" savory dishes. I used a splash each of half-and-half and milk instead of cream. The sauce was delicious sopped up with some French bread! item not reviewed by moderator and published
Thanksgiving in a bowl! This was amazing. My kids even loved it. item not reviewed by moderator and published
Wonderful. I made it with red leaf lettuce marinated red onion in balsamic vinegar and tomato. YUM! item not reviewed by moderator and published
This was delicious and the entire family loved it! There were, however, a few substitutions made out of necessity: I used a converted amount of dried sage. Used Jenny-O Sweet Italian Turkey Sausage. And because the grocery store was OUT of pumpkin, I used one regular sized can of sweet potatoes. I bought the kind that come chunked in a can and pureed them in the blender with about 1/2 can-1 can worth of water. Didn't worry that it was technically more than what the recipe called for (remember, your homemade puree is diluted). Worked great. Also, I did not add any cheese, as we are a cheese free family, but no one noticed (the flavor was so good I actually forgot to even consider it). I would agree with other posters about increasing the amount of sauce. I will make about 1.5 the amount next time. item not reviewed by moderator and published
love this recipe - it is my go to guest dinner. Bump up the volume on the sauce for leftovers...the pasta soaks up a lot. I improvise with a big can of pumpkin and a bit more turns around the pan on the cream. So good! item not reviewed by moderator and published
Very tasty. Something outside the usual tomato-based pasta sauce. I used apple sausage I purchased in Holmes County, Ohio-an Amish meat market & it was very good. The salad is excellent-take the time to make it. item not reviewed by moderator and published
I am a fan of Rachel Ray, but I thought this was inedible. I substituted evaporated milk for the half and half (as many other reviewers said they did), and I used chicken sausage. Other than that, I made the recipe exactly as is and it was inedible. Yuck. What a waste of time. item not reviewed by moderator and published
I have very much enjoyed this recipe although I do not know anything about the salad that the previous person (azmomsy) is talking about... and I am a salad lover... could you please post the name of the salad so I can look it up? Returning to the topic, I did not have the sausage but I finely chopped up some that I had in the fridge. I did not have white wine handy but in spite of all that, I think this is an excellent comfort food dish. Loved it. item not reviewed by moderator and published
This recipe combo is perfect together. Definitely take the time to make the salad when you make the pasta...so worth it! This is divine comfort food on a cold winters night. I couldn't wait to eat the leftovers the next day...not that there were many. Everyone went back for seconds. item not reviewed by moderator and published
Have made this a dozen times. Delicious and different! item not reviewed by moderator and published
Loved every bite! I used chicken sausage and fat-free half and half and it didn't compromise the recipe at all. I have had this recipe both ways and enjoyed the lower cal one just as much as the full on fat! item not reviewed by moderator and published
My family can be a bit picky when it comes to any squash recipe, but they LOVED this one. Easy to make also. item not reviewed by moderator and published
My family loves this dish. This dish is one of our fall favorites; not only is it a must on Thanksgiving, Christmas, but also on NYE! The spinach salad is delicious too. item not reviewed by moderator and published
Easy to cook, and kids love it too!!! item not reviewed by moderator and published
I really wanted to love this, but it just didn't happen. The highlight was the sausage, but when is sausage NOT good? I sure never expected pumpkin and pasta to make such a bland combination. I won't be making this again. item not reviewed by moderator and published
im not the biggest rachel ray fan but this is a fabulous recipe and super easy. Dont be put off by the pumpkin. Also aside from the bay leaf i would suggest seasoning after you have the sausage in the sauce. I lightened it up with fat free evaporated milk and as others said it was delicious. item not reviewed by moderator and published
A great fall dish. Sweet and spicy at the same time. I used 1 Tbsp. of dried sage because that's what I had on hand, but I think the fresh sage would've made it better. item not reviewed by moderator and published
Great recipe and really easy to make. Just make sure you add a couple of teaspoons of sugar! This one makes it into the recipe box! item not reviewed by moderator and published
This was wonderful, something to do with too much pumpkin leftover. Easy, interesting, kids loved it, delicious item not reviewed by moderator and published
I was a little skeptical because I'm not a huge fan of pumpkin, but this was AMAZING! I kept the sauce seperate from the pasta, so the leftovers would keep a little better. The next day for lunch I put the sauce over cooked cauliflower, which was delicious as well. item not reviewed by moderator and published
My boyfriend was skeptical when he saw pumpkin in the title of the recipe. But we were both pleasantly surprised to find that all of the flavors melded together beautifully. So while there were tones of pumpkin in the sauce, it wasn't, as my boyfriend had thought before trying it, like eating pumpkin pie with italian sausage. Very easy to put together for this non-regular cook! item not reviewed by moderator and published
This is excellent! I was very impressed with how good this was and also with how easy it was to prepare. I will absolutely be making this every fall! item not reviewed by moderator and published
My family loves this meal. We've also served it to guests a few times and it always gets rave reviews. I usually do half sweet Italian sausage and half hot Italian sausage if my kids are eating b/c they don't like it too spicy. When it's just my husband and me, I use all hot sausage b/c it definitely adds a kick! It's a nice change for a pasta dinner. item not reviewed by moderator and published
I had high hopes for this recipe. I am a huge fan of RR and typically love all of her recipes. This one did not rise to the occasion. I did make one alteration which was to use pork sausage (Bob Evans) versus Italian sausage. I even used homemade chicken stock which should have enhanced the flavor versus that from a can/carton. However, the pasta was bland at best. I really enjoy pumpkin pasta recipes at restaurants so my hope was to find one I could make at home. I will keep looking. item not reviewed by moderator and published
I made this last night for dinner and couldn't believe how quickly the meal all came together. The final product was delicious and would be something you'd find in the menu of a restaurant. This is perfect to make this time of year and will definitely be made again before the season is over. Instead of heavy cream, I used fat free half and half and used about half a tsp of dried sage. The recipe still came out delicious. Definitely a keeper. item not reviewed by moderator and published
I tried this recipe about 4-5 yrs ago, I forget the date exactly, for Halloween supper. I often made "Dinner in a Pumpkin" which is also very good but takes too much time to make on a busy night like Halloween. Then I remembered seeing this air a few weeks earlier and thought we'd give it a try. I was just impressed that I had most all the ingredients on-hand. This dish was incredibly quick to make, actually took me less than 30 minutes. Sure I may have had to "Tweek" here and there but isn't that more of one's own personal taste kind-of thing. Besides, then you "own" it. Sure Rach gave us the "building blocks" but we make the "masterpiece", so-to-speak! That is what Rachael is always saying, she's teaching us a method. She encourages us to IMPROVISE. This word should be a culinary go-to. Anyways, with Gabby & Grace young enough to go "Tricks or Treating" still, the quicker I get a meal made the better! In fact, I haven't made it for awhile. Sounds good, nothing like a little Autumn to get your cockles all cozied up. And I gotta tell ya, this is still one of my favz. Thanks, Rachael. item not reviewed by moderator and published
Mmm! I've been trying to get in the fall spirit and this dish is it! I can't wait to make this for my fiance! I think next time I'm going to add some extra pumpkin because that is my favorite part of the whole dish. item not reviewed by moderator and published
I followed this recipe exactly and i just didnt like it. i'm not a picky eater and like almost everything but i just didnt care for this at all . it really needed something to kick it up. i ate 1 serving and threw the rest out. item not reviewed by moderator and published
Back before the talk show and the magazine, and frankly, the exhaustion of solid recipes. However the recipes from the early seasons of 30 minute meals were really great and I still go back to them. This one is no exception- really tastes like a resturant quality dish. item not reviewed by moderator and published
I have made this recipe many many times. It is perfect just as it is, without adding any other ingredients or flavors. If you make a lot of changes, then it really is not the same recipe. I always have good luck with Rachael's recipes. item not reviewed by moderator and published
My husband couldn't get over the fact that pumpkin was in a pasta dish. As for me, I found out I don't care for sage. If I ever make it again, I'll try a lot less sage. item not reviewed by moderator and published
This was awesome!!!! I didn't make the salad recipe just the pasta recipe. I used ground turkey and evaporated milk instead of heavy cream. I also added some mushrooms and some chopped pecans as a garnish. The reicpe is a keeper. item not reviewed by moderator and published
I made this for my company picnic pasta salad contest, I felt it still needed more flavor, so I added 1/2 sliced yellow and red baby tomatos, 1/2 sliced black olives, lots of shreaded romano cheese and fresh sage and basil from my garden. There were some real good pasta salads, but THIS ONE WON!!! I am good with that. Thanks bunches Rachel! item not reviewed by moderator and published
This recipe was very easy; it was tasty even though I forgot to add heavy cream. We will cook this again and the kids ate it up. item not reviewed by moderator and published
I wanted to try this because I was curious how the sausage and pumpkin would taste together. Unfortunately, the flavors just didn't come together for me. I found myself adding a ton of salt to make it have more flavor. It also makes way more than 4 servings, so my husband and I had a huge amount left over that neither of us wanted to eat. I love most of Rachael's recipes, but this one wasn't a keeper for me. item not reviewed by moderator and published
I have probably made this meal 20 times! It is to die for. I make it all the time for friends and family because it is truly a quick, easy and delicious one-pan meal. I always use turkey sausage and I usually use whole wheat pasta. In a pinch I've had to use dried sage - not quite as good but still really yummy. I also once didn't realize I was out of white wine - so I used all stock and it came out fine. Kids LOVE it too! item not reviewed by moderator and published
I substituted turkey sausage, still turned out great. I'll definitely make this again. I would say fresh sage is a must, dried sage just wouldn't do the trick. item not reviewed by moderator and published
This is an awesome recipe. I always use hot chicken sausage, but of course take the casings off. It is such a crowd pleaser. I add extra sage because I LOVE it, and also a little crushed red pepper and serve parm on the side. It's an east, affordable meal and you will have zero leftovers! item not reviewed by moderator and published
So I made this recipe b/c I just got some fresh sausage from a farmer friend and didn't want to continue doing the egg and sausage thing. It's not intuitive for me to put pumpkin in my pasta, but you can't argue with 5 stars. I was a little loose with some of the measurements ( too much cinnamon, nutmeg...forgot the cream!), but I brought it into work today, and still, everybody liked it. Rachel Ray's recipes tend to be no fail for me:) item not reviewed by moderator and published
I was looking for a way to use a can of pumpkin that had been sitting in my cupboard for a while when I found this recipe. Since we love food to be smoking hot, I used hot Italian sausage instead of sweet. Wow! This stuff is great. I also used a whole can of pumpkin and half & half instead of cream because that is what I had on hand. Since I only had half a box of penne, I froze the extra sauce to use at another time. item not reviewed by moderator and published
I found this recipe in Rachael's 365: No Repeats cookbook and flagged it. I was a little apprehensive about a pumpkin-based pasta sauce, but it was absolutely delicious. My husband kept getting seconds and said it was "restaurant quality." There are a few differences in the cookbook recipe -- notably you use a whole 14 oz can of pumpkin instead of just a cup, and add sliced portabello & shitake mushrooms when sauteeing the onions. It's wonderful. I used 1/2 pound of baby bella mushrooms and half & half instead of cream....we'll probably make this for friends as a special dinner. It took me around 40 minutes to complete, but I waited until the sauce had all of its elements together before cooking the pasta. item not reviewed by moderator and published
This was recommended, so..... I didn't want to like it. I thought it must have a can of some soup in it. BUT It is SOOO delicious! I do use half and half rather than cream and, like every other Rachael Ray recipe, cook it about 15 minutes longer (adding liquid in place). Having said that, both my family AND I like this, and that is UNHEARD OF!! item not reviewed by moderator and published
Even my picky seven-year-old liked it. Wonderfully flavorful! I can't wait for the leftovers! I used turkey sausage to be more healthy. This is the first time I reviewed a recipe. I was so impressed by this one, I had to. item not reviewed by moderator and published
Surprisingly deee-lish! Who knew that pumpking pasta would be so tasty?! It's my husband's new favorite dish. I just made it last week and I'm making it again! item not reviewed by moderator and published
Really good. Made a few additions. I added about a tablespoon of light brown sugar and a handful of parm cheese to the sauce as it thickened. My picky husband loved this. Will make again. item not reviewed by moderator and published
I make this for my family every Halloween night for dinner. You would be surprised at how many people come to our door to trick-or-treat and end up asking us what I'm making and comment on how great it smells. I actually had someone ask me for a taste one year...weird but hey a food lover is a food lover! LOL It's a great recipe but I do change it up a little bit to make it my own. This year I'm adding a twist to the traditional recipe and have decided since we're having a kids Halloween party I'll convert the pasta sauce into a pizza filling and make pumpkin pizza pockets with store bought pie crust. I can already tell you that will be just as yummy! item not reviewed by moderator and published
I've been looking forward to making this for a long time, and it did not disappoint! Absolutely delicious fall flavors. I doubled the recipe for a crowd, and added a few tablespoons of dark brown sugar to the sauce while it was thickening, it really rounded out the richness of the flavor. Served with some baked acorn squash and the salad listed there, and it was perfect! item not reviewed by moderator and published
I always serve this recipe when the weather turns cool. It just tastes like fall. For me, this recipe is TDF. I don't make any substitutions, either. item not reviewed by moderator and published
This dish goes together in a snap, making it perfect for those fall evenings packed with after-school activities. The flavors all complement each other nicely, and it's a wonderfully different way to eat pasta - and pumpkin! We use whole wheat penne and substitute fat-free half and half for the cream and it's still excellent. This is perfectly healthy and delicious comfort food! item not reviewed by moderator and published
This is soooo good!! It has been raining here in Florida because of tropical Faye, so the skys have been gray, felt a little like fall. This is a keeper!! Made my own sausage recipe though, that's just me! item not reviewed by moderator and published
I almost forgot. I also made the salad and it was so easy and very delicious. If you add blue cheese crumbles, walnuts and caramelized bacon it takes this salad to a whole new level. item not reviewed by moderator and published

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Fall Weeknight Dinners