This creamy pumpkin sausage pasta is fall in a bowl. Think bolognese, but creamy, pumpkin-y, and super easy. In just 30 minutes, you’ll have a satisfying meal for yourself or your fam to enjoy all week long. Simple ingredients and minimal prep-time make this comforting dish a weeknight workhorse that fills your whole kitchen with the smell of pumpkin, toasted nuts, fried sage, and a sprinkle of nutmeg. This is what fall was meant to taste like.
Ingredients and Substitutions
Health Benefits
How to Make
Kitchen Favorites
Storing and Reheating
Extra Tips
I used rigatoni in this recipe because its wide tube allows the creamy pumpkin sauce with bits of sausage to nestle inside for maximum flavor in every bite. You could also use any other tubular pasta like penne, ziti, or cavatappi if you’re feeling whimsical.
I used sweet Italian chicken sausage because it strikes the perfect balance of mild and hearty without overpowering the pumpkin like red meat might. But feel free to make it your own to suit your own taste. A mixture of lamb, beef, or pork would make this recipe even more reminiscent of the classic bolognese. Whichever meat you choose, any type of sausage would work, whether in links or bulk, as long as you remove the casings before popping them in the pot.
This is where buying the right kind makes a huge difference. Look for 100% pumpkin puree in the baking aisle — NOT pumpkin pie filling, which has added sugar and sweet spices that won’t go great in this savory dish.
Some pumpkin pasta recipes swap the traditional tomato paste for pumpkin puree entirely, but I leave both in for a more complex flavor and richer color.
This is what makes this creamy pasta, well, creamy. Other dairy and non-dairy milks will work okay, but you won’t get as thick and luscious of a texture. To make it dairy-free, try substituting an equal amount of coconut milk or cream; just know that this will add a coconut-y flavor.
Parmesan adds to the creaminess and bolognese-ness, but simply omit it if you don’t do dairy.
Shallots add a beautiful, mild flavor to this dish. You could use very finely minced white or yellow onion instead, but their flavor will be more pungent. In a pinch, you can use garlic powder instead of fresh, but be sure to add it when you add the nutmeg instead of in the beginning with the shallot.
The addition of red chili flakes don’t exactly make this pasta spicy, but instead adds a depth of flavor to balance the cream, pumpkin, and sausage. Nutmeg is my not-so-secret ingredient as it really adds that familiar fall smell.
A brown butter walnut sage topping might sound fancy, but it is actually so, so easy. All you have to do is melt butter on medium-low heat for a few minutes until it turns golden brown, stir in the chopped walnuts and sage, toast for five minutes, then drizzle on top of your perfectly-made pumpkin pasta.
Packed with nutrients to support a healthy immune system and fiber to support a happy gut.
A great source of lean protein.
Start by cooking your pasta according to the package directions. Don’t forget to reserve some pasta water for later!
Make the sauce: Add the sausage to a hot, oiled skillet. Break it up and stir occasionally until it’s just cooked through. Remove the sausage from the pan.
In the same skillet, add more oil and the shallots and garlic, stirring often until the shallots begin to soften.
Add the tomato paste and cook briefly before adding the canned pumpkin, heavy cream, spices, and cheese. Let simmer then take off the heat.
Make the topping: Add butter to a small skillet and cook until it has turned golden brown. Add the walnuts and sage and cook until toasted.
Add the cooked pasta, cooked sausage, and reserved pasta water to the pumpkin sauce and stir until well-coated.
Top with the crispy walnut sage topping and more parmesan cheese.
While any large skillet will work for this sauce, I love using my cast-iron braiser because it’s so easy to clean and I never have to season it like other cast irons.
To store your creamy pumpkin sausage pasta for later, let it cool completely first. Place in an airtight container and store in the refrigerator for 3-5 days or freeze for up to 3 months.
Creamy pastas like this one are best reheated in the microwave. Add a little bit of water to the pasta in a microwave safe container and microwave for about 1 minute to start (depending on the serving size and microwave). Stir and check the temperature, microwaving for 30 seconds between stirs until it’s warmed through and back to its creamy consistency.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
Made this with a friend and we both loved it!!
10/10. So delish. Not too pumpkin-y. The sage walnut topping makes it! Do not skip that step. Even my husband loved it.
Fabulous taste and pairing of flavors!
Forgot the pasta water and that was a huge mistake so don’t forget! Will cook the pasta when I’m cooking the butter, sage and walnuts next time (otherwise everything gets cold too quickly).
Just made this for the first time tonight and OMG!! Winner winner chicken (sausage) dinner!!! I did not do the topping as I don’t like walnuts (not big into nuts in general) and don’t think I missed out. This is absolutely sensational on its own. A perfect autumn dinner that I will definitely be making well into the winter months. I can’t wait to eat the rest for lunch all week!
I had reservations because I’ve never had a savory pumpkin meal – but I was intrigued enough to try, and wow, it really surprised me!! The topping really does make the dish – such a fun component and really easy to put together.
This was yummy and relatively simple to make. The topping really made the dish!
This recipe was delicious! I followed the ingredients and directions exactly, and it was the perfect cozy fall meal.