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
Ingredients
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.
Instructions
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.