Pumpkin Pasta Sauce with Sage and Sausage will be a new fall favorite! With pumpkin purée, sage, chicken sausage, warming spices and a pasta of your choice, this cozy dinner recipe comes together easily. 
This creamy pumpkin sauce is loaded with warming spices, caramelized onion and hearty sausage.
Together with wide noodles to cling to, this is the most comforting, cozy and delicious pasta recipe.
Always a crowd pleaser, fairly quick to make, this pumpkin pasta recipe is the essence of fall.
In early fall -- or even earlier -- we start seeing pumpkins. Through windows, on doorsteps, in fields and in every single store -- they're everywhere. They're starring in all sorts of recipes.
Ingredients in Pumpkin Pasta Sauce
(Often I suggest brands I love and use — they’re only suggestions, this is not a sponsored post.)
- dry pasta of your choice - My favorite for this pumpkin pasta sauce is Pappardelle. I love how the sauce clings to the long, flat and wide ribbons of pasta.
- extra virgin olive oil- I like this one.
- raw sweet Italian chicken sausage
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. (Raw garlic cloves should be firm without any dark spots.) Pro tip: if there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.
- fresh sage leaves - Look for perky bunches and avoid any brown, bruised or yellow leaves.
- ground cinnamon
- chili paste - This one is my favorite.
- dry sherry
- chicken stock - Try to purchase one with little to no sodium.
- pumpkin purée - Canned pumpkin purée will work very well, and you can also use fresh.
- Kosher salt - I cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
- black pepper - Freshly ground black pepper is best.
(See recipe card below for quantities.)
The combination of the earthy, pine-like sage flavor with the sweetness from the pumpkin is heavenly.
Substitutions and Variations
- Sweet Italian chicken sausage. You can substitute the sausage with ground chicken or turkey if your prefer it, or any sausage you like.
- Fresh sage leaves. Sage and pumpkin are a classic fall pairing, however fresh oregano would also be great. Additionally, the fresh sage can be substituted with dry sage, using about ⅓ the amount.
- Chili paste. You can substitute the chili paste with red pepper flakes. And if you don't want any extra heat, just omit it all together.
- Dry sherry. Vermouth, Marsala and Madeira are all great substitutes for the sherry. If you don't want to add any alcohol, make up the difference with the stock.
- Chicken stock - Vegetable or turkey stock both work well, too.
- Pumpkin purée. Butternut squash purée is just as tasty in this recipe and it's very similar in flavor.
- Vegetarian and vegan version. Easy -- just omit the sausage and use vegetable stock. You'll need to add about 2 tablespoons of olive oil to the recipe in the beginning to sauté the onions and garlic. Then follow the same instructions and you'll have a delicious creamy pumpkin pasta sauce.
- Gluten-free version. Use your favorite gluten-free pasta.
Recipe Tips
- You'll always make someone happy if you have a bowl of freshly grated Parmesan cheese on the table.
How to Make it
(More detailed instructions are in the recipe card below.)
- Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it. Drain but save about ¼ cup of the pasta water. Set aside.
- Add the sausage to a large sauté pan. Break up the pieces with a wooden spatula and sauté just until cooked through over medium-low heat. (If there isn't enough grease from the sausage, add a bit of olive oil.) Add the cooked sausage to a bowl and set aside.
- Add the onions and garlic to the same pan. Sauté, mixing often, until the onions are soft and beginning to brown.
- Return the cooked sausage to the pan and add the sage, cinnamon and chili paste. Mix and sauté for another few minutes to blend the flavors.
- Turn the heat to high and add the sherry. Use a flat-edged spatula to scrape the bottom of the pan. Add the reserved pasta water, chicken stock and pumpkin and stir until blended. Simmer for 5 minutes and then season to taste with salt and pepper.
- Add your cooked pasta to the pan and mix until it's well coated with all of the ingredients.
- Let this cook on low heat just to be sure the pasta is hot.
Serving Suggestions
I would easily and happily serve this on its own -- but, I do think it's always nice to add a salad -- something light, something fresh.
A beautiful Persimmon Salad is perfect for fall and would be lovely with this pasta dish. I also think it's fantastic with Parmesan Asparagus Salad or Snow Pea Shoot Orange-Cranberry Salad.
And of course, a fantastic loaf of rustic bread is in order.
Making it Ahead
- You can make the pumpkin pasta sauce the day before you want to serve it.
- To store it, let it come to room temperature, and pour it into an airtight container, then put it in the refrigerator. (If it's too thick when you reheat it, add a bit more of the chicken stock.)
- I do not suggest making the pasta ahead of time.
- You can also freeze the sauce in airtight container for up to three weeks.
This Pumpkin Pasta Sauce recipe with Sage and Sausage is everything fall is meant to be in the kitchen -- it's full of warming spices, pumpkin and sage.
And it's a hearty, scrumptious comfort food through and through!
I hope you love it!
Pumpkin Pasta Sauce Recipe
Ingredients
- 8 ounces dry pasta (shape of your choice)
- extra virgin olive oil for the pasta
- ¾ pound raw sweet Italian chicken sausage
- 2 cups thinly sliced yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh sage leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon chili paste
- ¼ cup medium dry sherry
- 1 cup chicken stock
- ½ cup pumpkin purée
- salt and freshly ground black pepper to taste
Instructions
- Cook the pasta. Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta and save about ¼ cup of the water. Then toss it with a bit of olive oil, cover and set aside.
- Cook the sausage. Add the sausage to a large sauté pan. Break up the pieces with a wooden spatula and sauté just until cooked through, about 7 minutes. (If there isn't enough grease from the sausage, add a bit of olive oil.) Add the cooked sausage to a bowl and set aside.
- Sauté onions and garlic. Add the onions and garlic to the same pan over medium-low heat, adding a drizzle of oil if they begin to stick. Sauté, mixing often, until the onions are soft and beginning to brown, about 10 minutes.
- Add sausage, sage and spices. Return the cooked sausage to the pan and add the sage, cinnamon and chili paste. Mix and sauté for another few minutes to blend the flavors.
- Deglaze the pan and add remaining ingredients. Turn the heat to high and add the sherry. Use a flat-edged spatula to scrape the bottom of the pan -- to bring anything that's stuck back into the mixture.Add the reserved pasta water, chicken stock and pumpkin and stir until blended. Turn the heat to low, simmer for 5 minutes and then season to taste with salt and pepper.
- Combine the sauce with the pasta. Add the cooked pasta to the pan and gently mix until it's well coated with all of the ingredients. Let this cook on low heat just to be sure the pasta is hot, about 4 minutes.
- Serve!
NOTES
NUTRITION
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David
Love this! I really tend to prefer pumpkin recipes when they are savory rather than sweet. And I just saw chicken sausages at the market - can't wait to try it. xo
valentina
I hope you enjoy this one, David. I couldn't get enough of the pasta -- Pappardelle is my favorite!
David Scott Allen
Obviously forgot about this recipe from 5 years ago — but made it Friday night after seeing it on Instagram. Used pre-cooked Italian pork sausage (Whole Foods) and it was fantastic. Just love everything about this! And I added a touch of grated Parmigiano to serve. Thanks for a lovely recipe, now surely to be a regular on our table.
valentina
Yay! Thanks so much for letting me know David. Lovely with the Parmigiano! Hope 🙂 ~Valentina
Mimi
Perfection. When my girls were little, I snuck pumpkin into everything I could, breakfasts included. It was just for nutrition purposes, but I sure got hooked on everything pumpkin, including using it as a pasta sauce. I’m off to find your pumpkin braised short rib recipe, though. That’s certainly creative!
valentina
I love that, Mimi. This is one of my favorite recipes with pumpkin. I think I almost like pumpkin more in savory dishes because it's less expected. I have a feeling your girls grew up eating VERY delicious food! 🙂 ~Valentina
Christina
Definitely a scrumptious looking pasta and just perfect for autumn! Would love to try this, Valentina!
Valentina
Hope you love it. Thank you! 🙂 ~Valentina
Eha
Shall definitely copy ! In Australia various kinds of pumpkin are available and used throughout the year almost always in a savoury mode . . . perchance the fact we do not have Thanksgiving nor experience harsh winters may have something to do with the matter ? As the recipe has plenty of 'guts' may try it with the gamey kangaroo sausage or a n Italian pork one . . . thanks !
Valentina
Thanks for visiting, Eha. I love that you eat pumpkins all year and Australia. Hope you try and love this recipe. 😊 ~Valentina
Chris R
An excellent recipe. We made this last night with a few substitutions only because we had the ingredients on hand. We used sweet Italian pork sausage in lieu of the chicken sausage and home made vegetable stock instead of the chicken stock. The sauce didn't thicken much so we added about 1/2 cup of grated pecorino Romano cheese which tightened it up nicely. The pappardelle pasta is perfect for the recipe. We enjoyed it immensely and will make it again.
Valentina
Hi Chris, thanks so much! I’m so happy you enjoyed this, and your substitutions sound perfect. I’m so happy will make it again. It’s definitely a favorite for me for fall. 😊~Valentina
John / Kitchen Riffs
Neat dish! I sometimes combine sausage with pumpkin (or any winter squash, really), but haven't used the combo as a pasta sauce. Will try! This looks terrific -- thanks.
Valentina
I hope you love it with the pasta, John. Enjoy and many thanks. 😊 ~Valentina
Marissa
This comforting pasta is just bursting with the fall flavors I love! Putting this on our menu ASAP!
Valentina
Thanks, Marissa. Enjoy! 😊 ~Valentina
Ben | Havocinthekitchen
I make pasta with pumpkin (or more often with butternut squash) and sage every fall at least once - the pumpkin adds some irresistibly silky texture. Loving the addition of sausage here - ultimate comfort food!
Valentina
Thanks, Ben. A delicious combo indeed. Enjoy!
😊 ~Valentina
Dory Moore
I finally made one of your recipes, Valentina! I am not much for cooking, but always drool over your dishes. I couldn't resist trying this one! Steve and I both loved it! And I'm not sure that I should admit it, but it only made two servings last night! LOL Thank you for a delicious meal!
Valentina
Hi Dory! I’m so happy to hear from you and that you and Steve loved this recipe. Sometimes it may only make one serving.😉 Ha ha! Enjoy, and happy fall season. I so appreciate you checking out my recipes. ~Valentina
Jeff the Chef @ Make It Like a Man!
This looks wonderful! I'm always interested in savory pumpkin recipes, and I love sausage. Thanks for the recipe!
Valentina
Hope you love it, Jeff! 😊 ~Valentina y
2pots2cook
Pasta is such a winner for us ! This one with pumpkin makes lovely bonus during autumn evenings !
Valentina
Hi Davorka. Hope you enjoy this recipe, and the fall season! 😊 ~Valentina
Dawn
Such a super cozy fall dish! I love pasta and this one has so many delicious flavours (and is also a great use for the sage we have growing). I just ate breakfast and totally wishing I had this right now!!
valentina
Nobody ever said you can't have pasta for breakfast! (Well, nobody I know, anyway.) Enjoy and thank you. 🙂 ~Valentina
Karen (Back Road Journal)
Pumpkin, sage and sausage...a perfect flavor combination for your pasta.
valentina
Why thank you! 🙂 ~Valentina