One Pot Pumpkin Sausage And Sage Pasta Recipe

Who knew that pumpkin season could feel like a cozy hug in a bowl of pasta? Let me tell you about how I stumbled upon this creamy pumpkin and sausage pasta that’s basically fall vibe goals. 🍂🎃

I love curling up with a bowl of my One Pot Pumpkin Sausage and Sage Pasta, especially as the weather turns chilly. The hearty Italian sausage marries so well with the creamy pumpkin puree and aromatic fresh sage, making this dish truly comforting.

I think the tiny pinch of nutmeg and the smidge of red pepper flakes that I add gives it just enough warmth and spice to make it a perfect fall meal.

One Pot Pumpkin Sausage And Sage Pasta Recipe Ingredients

• Italian Sausage: Rich in protein and adds savory depth.
• Pumpkin Puree: Source of fiber and beta-carotene.
• Heavy Cream: Adds richness and a creamy texture.
• Parmesan Cheese: Offers umami flavor and salty notes.
• Fresh Sage: Infuses dish with earthy, aromatic essence.

One Pot Pumpkin Sausage And Sage Pasta Recipe Ingredient Quantities

• 12 ounces pasta (such as penne or rigatoni)
• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh parsley, chopped (for garnish)

How to Make this One Pot Pumpkin Sausage And Sage Pasta Recipe

1. Take a large container of salted water to a boil and cook your desired form of pasta until it achieves an al dente texture. Make sure to hold onto 1 cup of the water in which your pasta just boiled, and then let the pasta itself drain and be set aside.

2. In the same pan, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook it until browned and cooked through, about 5-7 minutes.

3. Put the onion in the pot and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute, until it’s scented up the kitchen. What you’re making is one onion and garlic base for about two pounds of meat.

4. Combine the pumpkin puree, heavy cream, and chicken broth. Mix until nice and combined, then let simmer for about 5 minutes.

5. Incorporate the grated Parmesan cheese, ground nutmeg, red pepper flakes (if using), salt, and pepper. Mix until the cheese has emulsified into the sauce and it is smooth.

6. Combine the cooked pasta and sauce in the pot, ensuring the pasta is well coated. If the sauce is too thick, gradually add in the reserved pasta water until the desired consistency is reached.

7. Mix the fresh sage into the pasta until it is evenly distributed.

8. Flavor and change the seasoning, if needed, with additional salt and pepper.

9. Portion the pasta into serving plates, garnishing each with freshly chopped parsley.

10. Serve right away when it’s hot, taking in the creamy, aromatic flavors. Enjoy!

One Pot Pumpkin Sausage And Sage Pasta Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Slotted spoon or pasta fork
4. Measuring cups
5. Measuring spoons
6. Ladle or heatproof measuring cup
7. Chef’s knife
8. Cutting board
9. Serving plates

FAQ

• Can I use a different type of sausage?You can indeed replace Italian sausage with chicken or turkey sausage, which offer lighter options.
• Is there a vegetarian version of this recipe?This recipe can be made vegetarian by omitting the sausage and substituting it with a plant-based alternative.
• Can I use canned pumpkin puree?Indeed, this recipe works perfectly with canned pumpkin puree. Just make sure it’s pure pumpkin, not the stuff you’d use for a pie.
• What type of pasta works best?Penne and rigatoni are good choices for short pasta because they hold the sauce well.
• Is there a dairy-free option?Coconut milk or a dairy-free cream alternative can replace heavy cream.
• How can I make this spicier?To increase the heat level, add more red pepper flakes or use hot Italian sausage.
• Can I make this ahead of time?The best way to serve this pasta is immediately after making it; however, if you don’t have the time, making it a day in advance works too. It reheats beautifully—just add a splash of broth or cream and a few minutes on the stovetop, and it will be as good as new.

One Pot Pumpkin Sausage And Sage Pasta Recipe Substitutions and Variations

1 pound of Italian sausage with casings removed. To make it healthier, substitute with ground turkey or chicken. Make it vegetarian by using plant-based sausage.
1 cup pumpkin puree. For a similar flavor and texture, substitute butternut squash puree.
1/2 cup heavy cream: Swap out with coconut milk for a dairy-free option or half-and-half for a lighter version.
1/4 cup grated Parmesan cheese: For a vegan option, substitute with nutritional yeast; for a different taste, use Pecorino Romano.
Two tablespoons of fresh sage, chopped:
If you can’t get fresh, substitute with 2 teaspoons of dried sage.

Pro Tips

1. Pasta Water Magic Don’t forget to save a cup of pasta water before draining. Its starchiness is perfect for adjusting the sauce’s thickness and helps the sauce cling beautifully to the pasta.

2. Searing for Flavor Make sure to properly brown the sausage in the pan. This caramelization adds depth to the dish, making it more flavorful.

3. Layer the Aromatics After the sausage, sauté the onions until fully translucent before adding the garlic. This subtle step enriches the base of your sauce.

4. Infuse the Sage When stirring the fresh sage into the pasta, try gently bruising it with your fingers beforehand. This releases more of its oils, enhancing the herbiness in the final dish.

5. Cheese Blend Variation If you have it on hand, mix a bit of grated Pecorino Romano with the Parmesan for a sharper, more complex cheesy flavor in your sauce.