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Introduction: Can a Creamy, Fall-Inspired Pasta Be Ready in Just 25 Minutes?

Craving a cozy, seasonal dish that’s quick and bursting with flavor? Pasta with Pumpkin and Sausage combines savory Italian sausage, creamy pumpkin sauce, and aromatic sage for a comforting meal. Rated 4.6/5 from 344 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a fall gathering. Paired with a fresh spinach salad, it’s a complete meal. Ready to whip up this autumnal delight? Let’s dive in!

Overview: Why Pasta with Pumpkin and Sausage Shines

Pasta with Pumpkin and Sausage is loved for its rich flavors, quick preparation, and seasonal appeal. Here’s what makes it special:

Time Requirement: 10 minutes prep, 15 minutes cooking, totaling approximately 25 minutes.
Difficulty Level: Easy—requires sautéing, simmering, and tossing, suitable for all skill levels.
Why It’s Special: The creamy pumpkin sauce, spiced with cinnamon and nutmeg, pairs perfectly with savory sausage and tender pasta, creating a balanced, indulgent dish. Rated 4.6/5 by 344 reviewers, it serves 4, ideal for small families or cozy dinners.

Perfect with pumpernickel bread and a spinach salad with apple and red onion for a complete fall meal.

Essential Ingredients

Pasta with Pumpkin and Sausage uses bold, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

Pasta and Sauce

1 tablespoon extra-virgin olive oil, plus 1 tablespoon: For sautéing and flavor.
1 pound bulk sweet Italian sausage: Adds savory, robust flavor.
4 cloves garlic, cracked and chopped: Provides aromatic depth.
1 medium onion, finely chopped: Enhances savory base.
1 bay leaf, fresh or dried: Infuses subtle herbal notes.
4 to 6 sprigs sage leaves, cut into chiffonade (about 2 tablespoons): Brings earthy, aromatic flavor.
1 cup dry white wine: Adds brightness and depth.
1 cup chicken stock (canned or paper container): Forms the sauce base.
1 cup canned pumpkin: Creates creamy, autumnal flavor.
½ cup heavy cream (3 turns around the pan): Adds velvety richness.
⅛ teaspoon ground cinnamon: Provides warm sweetness.
½ teaspoon ground or freshly grated nutmeg: Enhances fall flavors.
Coarse salt and black pepper: Seasons to taste.
1 pound penne rigate, cooked to al dente: Holds the hearty sauce.
Romano or Parmigiano, for grating: Adds nutty, salty topping.
Pumpernickel or whole grain bread: For serving.

Spinach Salad with Apple and Red Onion

1 pound triple-washed spinach, de-stemmed: Fresh, green base.
1 small Golden Delicious apple, quartered, cored, and sliced: Adds sweet crunch.
¼ small red onion, thinly sliced: Provides sharp contrast.
¼ cup olive oil: For dressing.
1 ½ tablespoons apple cider vinegar: Adds tangy acidity.
1 teaspoon grain mustard: Brings savory depth.
1 tablespoon honey: Sweetens the dressing.
Coarse salt and black pepper: Seasons to taste.

Why These Ingredients Matter

Sausage: Sweet Italian sausage adds bold, savory flavor to balance the pumpkin.
Pumpkin and Cream: Create a creamy, fall-inspired sauce with warm spices.
Sage and Wine: Infuse earthy and bright notes for complexity.
Spinach Salad: Offers a fresh, tangy contrast to the rich pasta.

Substitutions and Variations

Olive Oil: Swap with avocado oil or butter.
Sausage: Use spicy Italian sausage, turkey sausage, or plant-based sausage for vegetarian.
Garlic: Replace with 1 teaspoon garlic powder.
Onion: Use 1 teaspoon onion powder or 2 shallots.
Sage: Swap with 1 teaspoon dried sage or fresh thyme.
White Wine: Substitute with chicken broth or apple juice.
Chicken Stock: Use vegetable stock for vegetarian.
Pumpkin: Swap with butternut squash puree or sweet potato puree.
Heavy Cream: Replace with half-and-half, coconut milk (for dairy-free), or omit for lighter sauce.
Cinnamon/Nutmeg: Use ½ teaspoon pumpkin pie spice.
Penne Rigate: Swap with rigatoni, farfalle, or gluten-free pasta.
Romano/Parmigiano: Use Pecorino Romano or nutritional yeast for vegan.
Spinach: Replace with arugula or mixed greens.
Apple: Use pear or omit for simpler salad.
Gluten-Free: Use gluten-free pasta and bread; confirm stock is gluten-free.
Flavor Variations:
- Spicy Pasta: Add ½ teaspoon red pepper flakes with the garlic.
- Cheesy Pasta: Stir in ½ cup grated Parmesan with the cream.
- Veggie-Packed Pasta: Add ½ cup sautéed mushrooms or spinach to the sauce.
- Vegan Pasta: Use plant-based sausage, vegetable stock, and coconut milk.
- Nutty Salad: Add 2 tablespoons toasted walnuts to the salad.

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Step-by-Step Instructions

Making Pasta with Pumpkin and Sausage is a quick, one-pan process that yields a rich, comforting dish. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients for pasta: 2 tablespoons olive oil, 1 pound sausage, 4 cloves garlic, 1 onion, 1 bay leaf, 2 tablespoons sage, 1 cup white wine, 1 cup chicken stock, 1 cup pumpkin, ½ cup heavy cream, cinnamon, nutmeg, salt, pepper, 1 pound penne, Romano/Parmigiano, bread.
For salad: 1 pound spinach, 1 apple, ¼ red onion, ¼ cup olive oil, 1 ½ tablespoons cider vinegar, 1 teaspoon mustard, 1 tablespoon honey, salt, pepper.
Chop garlic and onion; chiffonade sage; cook penne to al dente (about 8-10 minutes); de-stem spinach; slice apple and onion.

Tip: Prep ingredients in advance for quick assembly; cook pasta while preparing sauce to save time.

Step 2: Cook Sausage

Heat a large, deep nonstick skillet over medium-high heat; add 1 tablespoon olive oil.
Add 1 pound sweet Italian sausage; brown, breaking it up, about 5 minutes.
Transfer sausage to a paper towel-lined plate; drain fat from skillet.

Tip: Break sausage into small pieces for even distribution; drain excess fat to avoid greasy sauce.

Step 3: Make Pumpkin Sauce

Return skillet to stove; add 1 tablespoon olive oil over medium heat.
Add 4 cloves chopped garlic and 1 chopped onion; sauté until tender, 3-5 minutes.
Add 1 bay leaf, 2 tablespoons sage, and 1 cup white wine; reduce wine by half, about 2 minutes.
Add 1 cup chicken stock and 1 cup canned pumpkin; stir until bubbling.
Return sausage to skillet; reduce heat to low, stir in ½ cup heavy cream.
Season with ⅛ teaspoon cinnamon, ½ teaspoon nutmeg, salt, and pepper.
Simmer until thickened, 5-10 minutes; remove bay leaf.

Tip: Stir frequently to blend flavors; adjust seasoning to taste.

Step 4: Combine and Serve Pasta

Return drained penne to its pot.
Pour sausage-pumpkin sauce over pasta; toss over low heat for 1 minute.
Serve hot, about 1 ½ cups per serving, garnished with grated Romano or Parmigiano and extra sage leaves.
Serve with pumpernickel or whole grain bread.

Tip: Toss gently to coat pasta evenly; grate cheese fresh for best flavor.

Step 5: Make Spinach Salad

In a salad bowl, combine 1 pound spinach, 1 sliced apple, and ¼ sliced red onion.
In a small container, combine ¼ cup olive oil, 1 ½ tablespoons cider vinegar, 1 teaspoon grain mustard, and 1 tablespoon honey; shake to combine, about 1 minute.
Pour dressing over salad; toss and season with salt and pepper.
Serve alongside pasta, about 1 cup per serving.

Tip: Toss salad just before serving to keep greens crisp; adjust dressing to taste.

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Assembly: Building the Perfect Pasta with Pumpkin and Sausage

Making Pasta with Pumpkin and Sausage is all about creating a rich, comforting dish with a fresh side. Here’s how to make it shine:

Pasta: Tender penne coated in creamy, spiced pumpkin-sausage sauce.
Sausage: Savory, browned crumbles for hearty flavor.
Cheese and Sage: Nutty, aromatic garnishes for depth.
Salad: Fresh, tangy spinach salad with sweet apple and sharp onion.
Presentation: Cozy and colorful, served in bowls with salad and bread on the side.

Presentation Tips

Serve pasta in deep bowls, garnished with plenty of grated cheese and sage leaves.
Plate salad in a separate bowl or alongside pasta for a vibrant contrast.
Pair with festive sides like carrot-ginger soup or a glass of white wine for a fall feast.
Drizzle pasta with olive oil or sprinkle with red pepper flakes for extra flair.

Storage and Make-Ahead Tips

Pasta with Pumpkin and Sausage is great for leftovers and meal prep.

Storage:
- Store pasta and sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze pasta for up to 2 months; sauce may separate slightly.
- Store salad undressed for up to 2 days; store dressing separately for up to 1 week.
Make-Ahead:
- Prep sauce up to 1 day ahead; refrigerate and reheat gently.
- Cook pasta and prep salad ingredients up to 1 day ahead; assemble fresh.
Reheating: Reheat pasta in a skillet over low heat with a splash of cream or stock, 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Toss salad fresh.
Tip: Store garnishes (cheese, sage) separately; add fresh after reheating for vibrancy.

Recipe Variations

Pasta with Pumpkin and Sausage is versatile and easy to customize. Here are some fun twists:

Spicy Pasta: Use spicy sausage or add ½ teaspoon red pepper flakes.
Gluten-Free: Use gluten-free pasta and bread; confirm stock is gluten-free.
Vegan Pasta: Use plant-based sausage, vegetable stock, and coconut cream.
Veggie-Packed Pasta: Add ½ cup roasted zucchini or mushrooms to the sauce.
Nutty Salad: Add 2 tablespoons toasted pecans to the salad.

Nutrition Information (Per Serving, Based on 4 Servings)

Calories: Approximately 600-700 kcal (varies with portion size and cheese).
Protein: High, from sausage and cheese.
Fat: Moderate to high, from sausage, cream, and oil.
Carbs: Moderate, from pasta and pumpkin.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Creamy, Fall-Inspired Bliss!

Pasta with Pumpkin and Sausage is the ultimate quick and comforting meal, blending savory sausage with a creamy, pumpkin-spiced sauce and tender pasta, paired with a fresh spinach salad. Rated 4.6/5 by 344 reviewers, it’s perfect for weeknight dinners, fall gatherings, or meal prep. So, fire up your skillet, toss that pasta, and enjoy a taste of autumn. We’d love to hear how your dish turns out—share your creations in the comments or on social media!

Pasta with Pumpkin and Sausage

Author: Alyssa

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Description

Craving a cozy, seasonal dish that’s quick and bursting with flavor? Pasta with Pumpkin and Sausage combines savory Italian sausage, creamy pumpkin sauce, and aromatic sage for a comforting meal. Rated 4.6/5 from 344 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a fall gathering