This creamy pumpkin sausage pasta is the cozy fall dinner your weeknight rotation has been missing. Browned Italian sausage, pumpkin purée, fresh sage, Parmesan, and finely chopped dino kale come together in a rich, silky sauce that coats every noodle. Crispy sage and toasted pepitas finish it with crunch, and a splash of apple cider vinegar keeps it from feeling heavy.
If you’re wondering: it doesn’t taste like pumpkin pie. Pumpkin adds creaminess, a gorgeous color, and a hint of sweetness, while the sausage, sage, and Parmesan stay firmly in charge. It’s a great way to use up pumpkin puree beyond muffins, breads, and desserts.
Why You’ll Love This Pumpkin Sausage Pasta
- Cozy without being sweet. Classic fall flavors in a nice savory dish.
- Family-friendly. Mild sausage and a creamy sauce, with kale chopped small enough to blend right in.
- Dinner-party pretty. Crispy sage, Parmesan, and pepitas make a simple pasta feel special.
- Perfect for leftover pumpkin purée, homemade or canned. Use up leftover purée from another fall recipe, or make a batch from scratch with my homemade pumpkin purée.
Frequently Asked Questions
Does pumpkin pasta taste like pumpkin?
Not like pumpkin pie. The pumpkin gives the sauce subtle sweetness, creaminess, and color, while sausage, Parmesan, garlic and sage lead the flavor.
Can I use homemade pumpkin purée?
Absolutely. Just make sure it’s plain, not seasoned or sweetened. Here’s my homemade pumpkin purée recipe if you’d like to make your own.
What kind of pasta works best with pumpkin sauce?
Rigatoni, penne, and shells are great because their shapes trap the sauce, sausage, and kale. Long pasta like fettuccine or linguine works too.
Can I use a different kind of kale?
Yes. Dino kale is my favorite for its sweet hearty texture, but curly kale works as well. Remove the tough stems and chop the leaves finely.
Can I make it without sausage?
Yes. For a vegetarian version, leave out the sausage, add a little extra Parmesan, and adjust the salt and seasonings to make up for the savory flavor the sausage provides.
Can I make it ahead?
It’s best fresh, since the sauce keeps thickening as it sits. To reheat leftovers, add a splash of milk, cream, broth, or water and warm gently.
What should I serve with pumpkin pasta?
It’s a complete meal on its own, but a simple green salad, roasted vegetables, or crusty sourdough bread are nice additions.
Creamy pumpkin sauce, browned sausage, and crispy sage come together in a savory fall pasta that’s rich, silky, and nothing like pumpkin pie. From the crispy sage on top to the last bite of noodles, this pumpkin sausage pasta turns a handful of fall staples into a dinner the whole family will ask for again.
Watch the Creamy Pumpkin Sausage Pasta recipe video below
Creamy Pumpkin Sausage Pasta
Ingredients
Method
- Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of pasta water.
- Brown the sausage. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into small pieces as it cooks. Cook for 6–8 minutes, stirring occasionally, until deeply browned and cooked through. Transfer the sausage to a plate, leaving the flavorful browned bits in the pan.
- Brown the sage. Reduce the heat to medium and add the butter to the skillet. Add 5–6 whole sage leaves and cook for 1–2 minutes, until fragrant and lightly crisp. Remove the sage and set aside for serving.
- Build the flavor. Add the diced shallot to the sage-infused butter and sausage drippings. Cook for 2–3 minutes, until softened. Add the garlic and remaining chopped sage and cook for about 30 seconds, until fragrant.
- Make the pumpkin sauce. Stir in the pumpkin purée, chicken broth, heavy cream, nutmeg, salt, and several generous grinds of black pepper. Bring to a gentle simmer and cook for 3–4 minutes.
- Add the kale and sausage. Stir in the finely chopped dino kale and browned sausage. Simmer for 2–4 minutes, until the kale is tender and the sausage is warmed through. If the sauce becomes too thick, add 1/2c of reserved pasta water.
- Add Parmesan and acidity. Reduce the heat to low and stir in the Parmesan. Add 1 teaspoon of apple cider vinegar and taste. Add another teaspoon if needed. The acidity should brighten the sauce and balance the richness without making the dish taste vinegary.
- Toss with pasta. Add the cooked pasta directly to the sauce and toss well. Gradually add reserved pasta water, a little at a time, until the sauce is silky and coats the noodles beautifully.
- Finish and serve. Taste and adjust the salt and pepper as needed. Serve topped with more freshly grated Parmesan, toasted pepitas, and reserved crispy sage leaves.
Notes
- Dino kale: Also called Tuscan or lacinato kale, dino kale works especially well here because it stays hearty rather than disappearing into the sauce. Remove the tough center stems and chop the leaves finely so they’re easy to eat with the pasta.
- Sausage: Mild Italian sausage gives the dish savory flavor without overwhelming the pumpkin and sage. If your sausage is particularly salty, start with less added salt and season the sauce to taste.
- Pumpkin: Use plain pumpkin purée rather than pumpkin pie filling.
- Pasta: Rigatoni, penne, or shells are especially good choices because their shape catches the creamy pumpkin sauce and little pieces of sausage and kale.
- Pasta water: Don’t skip this step. The starchy water helps loosen the pumpkin sauce and gives it that silky consistency that clings to the pasta.
- From-scratch option: This would be especially delicious with homemade pasta or fresh-milled pasta, making it a wonderful cozy fall from-scratch family dinner.
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