Sausage and Pumpkin Sauce with Pasta
Elevate your pasta night with this comforting and flavorful Sausage and Pumpkin Sauce with Pasta recipe—a perfect blend of savory and creamy that screams cozy autumn vibes! Tender pasta, such as fettuccine or penne, is tossed in a velvety pumpkin puree-based sauce enriched with heavy cream, Parmesan cheese, and a subtle hint of nutmeg for warmth. Crumbled Italian sausage adds a savory, meaty depth, while aromatic onion and garlic infuse every bite with bold, hearty flavors. This quick, 30-minute dish is ideal for weeknights but impressive enough for guests, offering a mouthwatering balance of richness and spice. Garnish with fresh parsley and extra Parmesan for a restaurant-quality finish. Perfect as a seasonal dinner that's just as satisfying as it is easy to prepare!
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Recipe Information
Ingredients
- 12 oz pasta (such as fettuccine or penne)
- 2 tbsp olive oil
- 8 oz Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup pumpkin puree (unsweetened)
- 1 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated (plus extra for serving)
- 0.25 tsp ground nutmeg
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it into small crumbles with a wooden spoon. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Reduce the heat to medium-low and stir in the pumpkin puree, chicken or vegetable broth, and heavy cream. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and warmed through.
Stir in the Parmesan cheese, ground nutmeg, and the cooked sausage. Mix well and let the sauce simmer for 2-3 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, stir in a little of the reserved pasta cooking water until the desired consistency is reached.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
