Pumpkin Pasta Sauce with Sausage is mixed with Pappardelle — it’s hearty, delicious and makes for an ideal fall meal. Pumpkin pasta sauces add comfort and warmth, and are perfect for the season.
Inspiration for Pumpkin Chicken Sausage Pasta Recipe
You’re seeing them through windows, on doorsteps, in fields and in every single store — they’re everywhere!
- pumpkin pies
- pumpkin cookies
- pumpkin coffee cake
- pumpkin bread puddings
- pumpkin mashed potatoes
- pumpkin short ribs
They’re starring in all sorts of recipes. It happens every year, and I actually feel overloaded — inundated with pumpkins!
However, I simply couldn’t help myself. I just can’t seem to make it through a fall season with adding at least one new pumpkin recipe.
And why should I? Pumpkin is delicious after all, and its undeniable creamy texture lends itself to recipe after recipe. I’ve been experimenting with pumpkin pasta sauce recipes, and the one I’m sharing today is simply over-the-top-delicious!
Pumpkin + Sage
And there’s a reason it’s so common to add sage to pumpkin recipes, especially to pumpkin pasta sauce recipes. I just couldn’t help but do it.
And why should I? Pumpkin and sage is simply delicious together! Like peanut butter and jelly, like chocolate and hazelnuts, like mushrooms and sherry — it just works. Know what I mean?
About this Pumpkin Chicken Sausage Pasta
Pumpkin Chicken Sausage Pasta 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!
And it’s fun to experiment with pumpkin pasta sauce recipes — you can mix it up by trying different spices and fresh herbs.
What to Serve with it
To be honest, I would easily and happily serve this on its own. That said, 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 cozy dish.
I hope you and your family love the this pumpkin Pappardelle dish as much as we do!
Pumpkin Pasta Sauce with Sausage
- 8 ounces dry Pappardelle pasta (or shape of your choice)
- olive oil for the pan and pasta
- ¾ pound (about 4 links) raw sweet chicken sausage
- 2 cups yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 2 tablespoons fresh sage leaves, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon chili paste
- ¼ cup cream sherry
- 1 cup chicken stock
- ½ cup pumpkin purée
- salt and freshly ground black pepper
- 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.
- Drizzle just a bit of olive oil on the bottom of a large sauté pan (about 12-inch). Place the pan over medium heat and squeeze the sausages from their casings into the pan. Break up the pieces with a wooden spatula and sauté just until cooked through, about 7 minutes. Add the cooked sausage to a bowl and set aside.
- Add the onions and garlic to the same pan over medium-low heat, adding a bit more oil if they begin to stick. Sauté, mixing often, until the onions are soft and beginning to brown, about 10 minutes.
- 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 -- 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.
- 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.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.