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!
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).
Notes
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.