The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Pumpkin Sausage Pasta with sage is the perfect comfort food for fall! It’s creamy, spicy, and so flavorful. Plus, it’s on your table in just 25 minutes!
The cost of this recipe is approximately $10.53. It makes eight servings, which is about $1.31 per serving.
Pumpkin season is the best season. Of course, sweet pumpkin desserts are delicious, but savory pumpkin dishes are just as delicious. Some of my favorite recipes include this Pumpkin Chili, this Irresistible Pumpkin Honey Muffins, and these Proper Pumpkin Pancakes.
Fall is my favorite season, and since it was finally starting to feel like it, I wanted to whip up the perfect fall dinner. This pumpkin pasta is just the thing. It’s comforting, seasonal, and delicious for dinner!
Not only is it super quick and easy to make, but it’s perfect for casual dinners and dinner parties! My family likes this for dinner the week before Thanksgiving or on Halloween!
From start to finish, this Pumpkin Pasta took about 25 minutes! I had leftover pumpkin puree and some cream, so I decided to go for it and make a creamy, dreamy pumpkin sauce for pasta.
Ingredients and Estimated Cost
Per Serving Cost: $1.31
Recipe Cost: $10.53
- 1 pound Rigatoni pasta – $1.84
- 2 Tablespoons extra-virgin olive oil – $0.16
- 1 pound hot Italian sausage – $4.49
- 4 medium garlic cloves – $0.16
- 2 large shallots – $0.14
- 1 cup white cooking wine – $1.34
- 1 bay leaf – $0.03
- 4-6 sage leaf sprigs – $0.50
- 1 cup chicken stock – $0.71
- 1 cup pureed pumpkin – $0.50
- ½ cup heavy cream – $0.59
- ½ teaspoon pumpkin pie spice – $0.07
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Pumpkin Pasta
- First, cook the pasta, following the instructions on the box.
- Using a large, deep skillet, heat one Tablespoon of olive oil over medium heat. Then, add the sausage to the skillet.
- Brown the sausage and then transfer it to a paper towel-lined plate. Remove the remaining fat from the pan.
- Return the pan to the stove and add the remaining olive oil. Saute the shallots and garlic until tender.
- Pour in the wine and scrape up browned bits from the bottom of the pan. Add the bay leaf and sage and cook until the wine has reduced by half.
- Then, stir together the stock and pumpkin until the sauce starts to bubble.
- Next, stir in the cream, pumpkin pie spice, salt, and pepper.
- Add the sausauge back in and let it simmer for about five minutes.
- Finally, remove the bay leaf and mix together the sauce and drained pasta.
- Top with parmesan cheese and sage before serving.
***For complete recipe instructions, see the recipe card below.
- I used homemade pumpkin puree for this dish, but the canned variety will work just fine.
- Instead of hot Italian sausage, you can use sweet Italian sausage.
- You can add some greens to this recipe by adding a few handfuls of spinach or kale to the sauce.
- If you’re looking for a dairy-free recipe, check out this Pumpkin Pasta Sauce recipe.
SERVE: As with most recipes with dairy products, you shouldn’t leave this Pumpkin Sausage Pasta out for longer than 2 hours.
STORE: Store the pasta in an airtight container in the refrigerator for 3-5 days.
FREEZE: Because of the cream in the sauce, this pasta does not freeze and reheat well.
Pumpkin Pasta is a savory dish full of fall flavors and spice. It is creamy, filling, and so satisfying.
The difference is found in the seasonings. For example, pork sausage is generally seasoned with salt, pepper, and sage. Meanwhile, Italian sausage is typically seasoned with salt, pepper, garlic, fennel seed, and anise seed.
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Pumpkin Sausage Pasta
- 1 lbs Rigatoni pasta
- 2 Tablespoons extra-virgin olive oil divided
- 1 lbs hot italian sausage
- 4 medium garlic cloves minced
- 2 large shallots diced small
- 1 cup white cooking wine
- 1 bay leaf
- 4-6 sage leaf sprigs chiffonade (see note above)
- 1 cup chicken stock
- 1 cup pureed pumpkin
- ½ cup heavy cream
- ½ teaspoon pumpkin pie spice
- salt and pepper to taste
- Freshly grated Parmesan cheese
- Cook the pasta as per the box instructions and drain.
MAKE CREAMY PUMPKIN SAUCE:
- In a large, deep skillet (non-stick is best), heat 1 Tablespoon of olive oil over medium heat.
- Add the sausage and use the back of a wooden spoon to break it apart into pieces as it browns.
- Once it's browned and cooked through, transfer it to a paper towel-lined plate. Discard remaining fat from the pan.
- Return the pan to the stove and add remaining Tablespoon of olive oil. Add shallots and garlic. Saute until tender, about 4-5 minutes.
- Pour in the wine, and scrape up any browned bits from the bottom of the pan using the back of a wooden spoon.
- Add the bay leaf and sage. Cook until the wine is reduced by about 3-4 minutes.
- Add the stock and pumpkin and constantly stir until the sauce bubbles.
- Add the cream, pumpkin pie spice, salt, and pepper to taste.
- Stir until the cream is incorporated into the sauce.
- Add the sausage back in and simmer the sauce for about 5 minutes to thicken.
FINISH AND SERVE:
- Finally, remove the bay leaf and stir together the sauce and drained pasta.
- Serve the pasta with shaved Parmesan cheese and sage leaves (optional).