Recipes › Pie Pumpkin (Squash) › Pumpkin and Sausage Pasta
Pumpkin and Sausage Pasta
A quick, savory pasta sauce made from roasted pie pumpkin, Italian sausage, and sage that comes together in the time it takes to boil the pasta. The pumpkin melts into a silky sauce that coats each noodle beautifully. This is fall's answer to weeknight bolognese.
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Ingredients
- 1½ cups pie pumpkin purée, fresh from roasted pumpkinCanned works in a pinch
- 12 oz penne or rigatoni pastaAny short pasta works
- 1 lb Italian sausage, casings removedChicken sausage for lighter version
- 4 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken broth
- 8 leaves fresh sage, thinly sliced1/2 tsp dried sage
- ½ cup Parmesan cheese, freshly grated, plus more for serving
- 1 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- 1 tsp salt and black pepper, to taste
Contains: milk, cereals gluten.
Method
- Cook pasta in well-salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.About 12 min
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, for 6 to 7 minutes until browned. Remove to a plate.About 7 min
- In the same pan, add garlic and sage. Cook for 1 minute until fragrant. Add pumpkin purée, chicken broth, and heavy cream. Stir to combine and simmer for 3 minutes.About 4 min
- Return sausage to the pan. Add drained pasta and toss to coat, adding pasta water as needed to loosen the sauce.About 2 min
- Remove from heat, stir in Parmesan, and season with salt, pepper, and red pepper flakes. Serve immediately with extra Parmesan.About 2 min
Tips
- Reserve pasta water — the starchy liquid helps the sauce cling perfectly
- Don't drain all the fat from the sausage; it flavors the sauce
- Fresh pie pumpkin purée is less watery than carving pumpkin, so you may not need all the chicken broth
Ring the changes
- Use turkey sausage and substitute evaporated milk for a lighter version
- Make it vegetarian by skipping sausage and adding sautéed mushrooms instead
Keeping it
Refrigerate for up to 3 days. Reheat with a splash of broth or cream to revive the sauce. Not ideal for freezing.
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