Creamy Pumpkin Pasta with Italian Sausage

Creamy pumpkin pasta with Italian sausage is the kind of dinner I look forward to when the weather starts getting cooler. It is rich, savory, creamy, and incredibly comforting, with just enough sweetness from pumpkin to make every bite interesting.

And no, pumpkin is not just for pie.

In this easy fall pasta recipe, smooth pumpkin purée is transformed into a velvety sauce with garlic, onion, Parmesan, and cream. Add browned Italian sausage, a pinch of red pepper flakes, and a little fresh sage, and you have a cozy weeknight dinner that tastes far more complicated than it actually is.

The best part? You can have this creamy pumpkin pasta on the table in about 30 minutes.

Why You’ll Love This Creamy Pumpkin Pasta

There is something especially satisfying about a pasta dinner that comes together in one skillet. This pumpkin sausage pasta checks all the boxes for a comforting fall meal.

• It is quick and easy enough for a weeknight dinner.
• Pumpkin purée gives the sauce a naturally creamy texture and beautiful golden color.
• Italian sausage adds savory, meaty flavor and pairs surprisingly well with pumpkin.
• Parmesan brings salty, nutty richness to the sauce.
• Garlic, onion, and sage add layers of flavor without requiring a long ingredient list.
• Red pepper flakes provide a little heat to balance the sweetness of the pumpkin.
• You can easily customize the recipe with spinach, mushrooms, kale, or your favorite pasta shape.

If you have a can of pumpkin purée sitting in your pantry, this is a delicious way to put it to work.

Ingredients You’ll Need

• Pasta
• Italian sausage
• Pumpkin purée
• Heavy cream
• Parmesan cheese
• Aromatics and seasonings

You’ll also need:

• Garlic
• Yellow onion
• Olive oil or butter
• Fresh sage or dried sage
• Red pepper flakes
• Salt
• Black pepper

A little freshly grated nutmeg can also be added if you want an extra layer of warmth.

FAQ’s

Can I use fresh pumpkin instead of canned?

Absolutely. Roast fresh pumpkin until tender, then blend it into a smooth purée before adding it to the sauce.

Canned pumpkin is simply more convenient and provides a consistent texture.

Can I make this pumpkin pasta without heavy cream?

Yes. Half-and-half is an easy substitute. Whole milk can also work, although the sauce won’t be quite as rich.

For a dairy-free version, use an unsweetened plant-based cooking cream and a dairy-free Parmesan alternative.

Can I freeze creamy pumpkin pasta?

You can freeze it, but the texture of a cream-based sauce may change slightly after thawing. For the best results, refrigerate leftovers and enjoy them within a few days.

If you do freeze it, thaw it in the refrigerator and reheat gently with a splash of cream, milk, or broth.

What herbs go well with pumpkin pasta?

Sage is a classic choice, but thyme, rosemary, and Italian seasoning can also work beautifully. Fresh sage gives the dish an especially warm, autumn-inspired flavor.

Creamy pumpkin pasta with Italian sausage

This creamy pumpkin pasta with Italian sausage is a cozy, flavorful fall dinner made with tender pasta, savory browned Italian sausage, pumpkin purée, heavy cream, Parmesan, garlic, onion, and aromatic sage. The pumpkin adds subtle sweetness and a rich, velvety texture, while the sausage, Parmesan, and red pepper flakes provide savory depth and a touch of heat.

Ready in about 30 minutes, it's an easy weeknight meal that's comforting, satisfying, and perfect for pumpkin season.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: American, Italian

Calories: 675

Ingredients Method

Ingredients

  

• 12 ounces pasta
• 1 pound Italian sausage mild or spicy
• 1 tablespoon olive oil or butter if needed
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 cup pumpkin purée
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon dried sage or 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon red pepper flakes or more to taste
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 to 1 cup reserved pasta water
• Fresh Parmesan and sage for serving

Method

 

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
2. Meanwhile, heat a large skillet over medium-high heat. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into small pieces as it browns.
3. Transfer the cooked sausage to a plate, leaving some of the rendered fat in the skillet.
4. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for about 30 seconds.
5. Reduce the heat to medium. Add the pumpkin purée, heavy cream, sage, red pepper flakes, black pepper, and salt.
6. Stir well and gently simmer for 3 to 5 minutes.
7. Reduce the heat to low and stir in the Parmesan until melted and smooth.
8. Add the cooked pasta and Italian sausage to the skillet. Toss until everything is evenly coated.
9. Add reserved pasta water a little at a time until the sauce reaches your preferred consistency.
10. Taste and adjust the seasoning.
11. Serve immediately with extra Parmesan, freshly ground black pepper, and fresh sage if desired.