Pasta with Pumpkin and Sausage

Total Time:
25 min
10 min
15 min

4 servings

  • 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

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

This recipe is featured in:

Fall Weeknight Dinners