Pumpkin Sausage Pasta

Makes a perfect Halloween dinner.

Washed down with Punkin Ales, of course.

Pumpkin Sausage Pasta

Servings: 6

(Print this Recipe)


  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 4 to 6 sprigs sage leaves, cut into chiffonade
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 pound penne rigate, cooked to al dente
  • Romano or Parmigiano cheese for grating


  1. Heat a large, deep nonstick skillet over medium high heat. Remove the sausage from its casing, add 1 tablespoon of olive oil to the pan, and brown the sausage. Transfer the sausage to a paper towel lined plate. Drain fat from the skillet and return it to the stove. Add the remaining tablespoon of oil and the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.
  2. Add bay leaf, sage, and wine to the pan. Reduce wine by half (~2 minutes). Add stock and pumpkin and stir to combine until it comes to a bubble. Return sausage to the pan, reduce heat, and stir in the cream. Season the sauce with cinnamon and nutmeg and salt and pepper. Simmer the mixture 5 to 10 minutes until it has thickened.
  3. Return cooked and drained pasta to the pot you cooked it in. Remove the bay leaf from the sauce and pour over the pasta. Toss over low heat for 1 minute.
  4. Garnish with lots of shaved cheese and sage leaves.

(Adapted from Rachael Ray)

10 thoughts on “Pumpkin Sausage Pasta

  1. Eric and I made this dish last night. It was amazing! We paired it with some homemade garlic bread and Reisling from Fox Run in NY. I used the left over pumpkin to make pumpkin muffins this morning. Photo’s are posted on Flickr.

      1. We did take the sausage out of its casing before cooking it on the stove top. We usually do for dishes like this. I think it’s easier to eat that way and blends better with the rest of the dish.

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