Pumpkin Pasta 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. 
Pumpkin pasta sauce fits into the season beautifully . . . .
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 for 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 is an indication it's old.
- fresh sage leaves - Look for perky bunches and avoid any brown, bruised or yellow leaves.
- cinnamon
- chili paste - This one is my favorite.
- dry sherry
- chicken stock - Try to purchase one with little to no sodium.
- pumpkin purée - Ideally organic.
- 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 is best.
The combination of the earthy, pine-like sage flavor with the sweetness from the pumpkin is lovely.
How to Make it
(More detailed instructions are in the recipe card below.)
- 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 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.
Recipe Tips and Substitutions
- Pappardelle is my favorite pasta "shape" -- I love wide noodles. You can, however, use any shape you like.
- Want to make this vegetarian? 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, and sauté the onions and garlic in it. Then follow the same instructions.
- You can substitute dry sage for the fresh, using about ⅓ the amount.
- Any type of sausage can be used in this pumpkin pasta sauce. Sweet Italian, chicken, pork, whatever you like.
- Gluten-free? Use your favorite gluten-free pasta.
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.
Persimmon Salad is perfect for fall and would be lovely with this pasta dish.
And of course, a fantastic loaf of rustic bread is in order.
Can you make 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.
Pumpkin Pasta Sauce 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, toss 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 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 Pappardelle 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
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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