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.

An overhead picture of the finished Pumpkin Sausage Pasta in a white serving bowl.

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.

A close up picture of the finished pumpkin pasta in a pan with a wooden spoon.

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. 

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Pumpkin Pasta

  1. First, cook the pasta, following the instructions on the box.
  2. Using a large, deep skillet, heat one Tablespoon of olive oil over medium heat. Then, add the sausage to the skillet. 
  3. Brown the sausage and then transfer it to a paper towel-lined plate. Remove the remaining fat from the pan. 
  4. Return the pan to the stove and add the remaining olive oil. Saute the shallots and garlic until tender. 
  5. 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. 
  6. Then, stir together the stock and pumpkin until the sauce starts to bubble. 
  7. Next, stir in the cream, pumpkin pie spice, salt, and pepper. 
  8. Add the sausauge back in and let it simmer for about five minutes. 
  9. Finally, remove the bay leaf and mix together the sauce and drained pasta. 
  10. Top with parmesan cheese and sage before serving. 

***For complete recipe instructions, see the recipe card below. 

A picture collage showing how to make this recipe.

Recipe Variations

  • 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.

Storage Tips

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.

Recipe FAQs

What does pumpkin pasta taste like?

Pumpkin Pasta is a savory dish full of fall flavors and spice. It is creamy, filling, and so satisfying.

What does sausage go well with?

The flavors of sausage and pumpkin work well together. Serve the pasta alongside this Thanksgiving Salad and some Garlic Cheese Breadsticks for a complete Fall-time meal everyone will enjoy. 

What is the difference between pork sausage and Italian sausage?

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.

The finished Pumpkin and Sausage Pasta on a fork.

More Quick and Easy Recipes

A close up picture of the finished Pumpkin Pasta with Sausage in a pan.
5 from 7 votes

Pumpkin Sausage Pasta

Recipe Cost $ $10.53
Serving Cost $ $1.31
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
8 people
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!


  • cutting board
  • chef's knife
  • measuring cups and spoons
  • pasta pot
  • wooden spoon
  • large, deep skillet
  • plate




  • Cook the pasta as per the box instructions and drain.


  • 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.


  • Finally, remove the bay leaf and stir together the sauce and drained pasta.
  • Serve the pasta with shaved Parmesan cheese and sage leaves (optional).


This Pumpkin Pasta recipe calls for you to chiffonade the sage or basically slice it into long, thin strips. To do this, lay the leaves on top of each other, and roll them up like you would cinnamon rolls. Then, finally, slice them very thin.


Serving: 2cups | Calories: 484kcal | Carbohydrates: 38g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 706mg | Potassium: 333mg | Fiber: 1g | Sugar: 1g | Calcium: 50mg | Iron: 3.4mg

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Recipe Rating


  1. DesignedByBH says:

    This looks AMAZING. I’ll be over for dinner as soon as I can hop a cross-country flight!!! 🙂 Pinning to my Yummy Pumpkin board!

    1. Awww, you’re so sweet. 🙂

  2. Oh my goodness…this looks fantastic. I’m glad I found your blog at the Link Party Palooza. I’m definitely pinning asap.

  3. Wow! This comforting and hearty pasta is bursting with so much flavor! I’m ready to dig in!

  4. Oh wow, I’m definitely going to make this pumpkin pasta this week. I’m sure this will taste good with the hearty sausage.

  5. MacKenzie says:

    This is perfect for fall. Adding to my menu next week.

  6. This is exactly what I’ve been craving lately: something seasonal, hearty and delicious! Thank you for this tasty pasta recipe!

  7. Reneigh Gisseman says:

    It was so yummy!
    I didn’t have white wine so I substituted 1/2 C White Wine Vinegar and 1/2 C of Chicken Broth and it was amazing!
    I made my own Pumpkin Pie Spice.