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Pumpkin Chicken Sausage Pasta Recipe

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Pumpkin Chicken Sausage Pasta recipe is made with Pappardelle and it’s so hearty and delicious! Full of fall flavors, it will keep you coming back for more and more. Pumpkin pasta sauce recipes add comfort and warmth, and are perfect for the season.Spiced Chicken Sausage Pumpkin Pappardelle in a pretty blue rimmed bowl surrounded by fresh sage leaves.

Inspiration for Pumpkin Chicken Sausage Pasta Recipe

Pumpkins!

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!

two super pretty pumpkins with the stems intertwined

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 Pumpkin Chicken Sausage Pasta

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.

Heirloom Apple 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!

5 from 5 votes
Spiced Chicken Sausage Pumpkin Pappardelle is hearty, cozy and full of delicious, warming fall flavors that will keep you coming back for more.
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Pumpkin Chicken Sausage Pasta Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Pumpkin Chicken Sausage Pasta recipe is made with Pappardelle and it's so hearty and delicious! Full of fall flavors, it will keep you coming back for more and more. 

Course: Main Course
Cuisine: Italian
Keyword: comfort food recipes for fall and winter, pumpkin dishes, unique pasta recipes
Servings: 4 to 6
Calories: 515 kcal
Author: Valentina K. Wein
Ingredients
  • 8 ounces dry Pappardelle pasta
  • olive oil for the pan and pasta
  • 3/4 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
  • 1/4 cup cream sherry
  • 1 cup chicken stock
  • 1/2 cup pumpkin purée
  • salt and freshly ground black pepper
Instructions

  1. 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.

  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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. (Here's How to Season to Taste.)
  7. 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.
  8. Serve!

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Comments

  8. David says

    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

    Reply

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