Pumpkin Pasta with Sausage and Sage

Creamy, savory, and full of cozy autumn flavor, Pumpkin Pasta with Sausage and Sage is a satisfying and quick dinner that brings seasonal ingredients to the forefront. Pumpkin puree pairs beautifully with aromatic herbs, rich cheese, and tender chicken sausage for a deliciously comforting meal. Ready in just 25 minutes, this is a go-to pasta dish for fall weeknights or weekend gatherings.

Why You’ll Love This Recipe

This Pumpkin Pasta with Sausage and Sage is the perfect blend of comforting and gourmet. It combines the warmth of pumpkin and the earthiness of fresh sage with the richness of asiago and parmesan cheeses. The addition of chicken sausage brings a hearty touch, while the creamy sauce ties everything together. With minimal prep and cook time, it’s ideal for busy weeknights or a cozy autumn dinner party.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound penne pasta

• 1 pound bulk chicken sausage (or links, casing removed)

• 1 tablespoon olive oil

• 1 1/2 cups chopped sweet onion

• 2 garlic cloves, minced

• 1 tablespoon chopped fresh sage

• 1 1/2 cups low-sodium chicken stock

• 1 cup pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 1 cup heavy cream

• 1 cup shredded asiago cheese

• 1/2 cup grated parmesan cheese

• 1/4 cup chopped fresh parsley

directions

1. Cook the penne pasta according to package instructions. Drain and set aside.

2. In a large skillet over medium-high heat, cook the chicken sausage, breaking it up with a spoon until browned and cooked through. Transfer sausage to a bowl with a slotted spoon and discard any excess fat.

3. In the same skillet, heat olive oil. Add the chopped onion and sauté for 4–5 minutes until softened.

4. Stir in minced garlic and cook for 1 minute. Add chopped sage and cook for an additional 30 seconds until fragrant.

5. Pour in the chicken stock, scraping up any browned bits from the skillet. Bring to a boil and let it reduce by half.

6. Stir in the pumpkin puree, cinnamon, nutmeg, and salt until smooth. Add the heavy cream and mix well.

7. Return the cooked sausage and pasta to the skillet. Toss to coat everything evenly with the sauce.

8. Stir in the shredded asiago cheese and serve immediately, garnished with grated parmesan and chopped fresh parsley.

Servings and timing

• Servings: 8 servings

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

• Total Time: 25 minutes

• Calories per serving: 525 kcal

Variations

• Vegetarian Option: Substitute chicken sausage with a plant-based sausage or sautéed mushrooms for a meat-free version.

• Spice It Up: Add a pinch of red pepper flakes for a hint of heat.

• Cheese Swap: Use fontina or gouda in place of asiago for a creamier twist.

• Greens Boost: Stir in a handful of fresh spinach or kale at the end of cooking for added nutrients.

• Gluten-Free: Use your favorite gluten-free pasta to make the dish gluten-friendly.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of chicken stock or cream to refresh the sauce if needed.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and provides the creamy texture and flavor you need.

What type of chicken sausage is best?

Use mild or Italian-style chicken sausage, depending on your flavor preference.

Can I make this dish ahead of time?

Yes, prepare the pasta and sauce separately and combine them just before serving to keep the texture fresh.

What’s a good substitute for asiago cheese?

You can use parmesan, pecorino, or even sharp white cheddar as a substitute.

Is this recipe spicy?

No, it’s mild. You can add red pepper flakes or a pinch of cayenne if you prefer a little heat.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 2 months. Reheat with a bit of added cream.

What pasta shapes work best?

Penne is ideal, but rigatoni, fusilli, or farfalle also hold the sauce well.

Can I use milk instead of heavy cream?

You can, but the sauce will be less rich and creamy. Whole milk is the best alternative.

How do I make it more saucy?

Add an extra splash of chicken stock or cream if you like a more sauced pasta.

What herbs pair well with pumpkin?

Sage is classic, but thyme, rosemary, and a touch of oregano also work beautifully.

Conclusion

Pumpkin Pasta with Sausage and Sage is a cozy, flavorful dish that embodies everything we love about fall. Quick to make and bursting with seasonal goodness, it’s the perfect way to bring warmth to your dinner table. Whether you’re hosting friends or enjoying a quiet night in, this comforting pasta will hit all the right notes.

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