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Creamy Pumpkin Pasta with Italian Sausage Recipe
Ash Tyrrell

Creamy Pumpkin Pasta with Italian Sausage Recipe

I made this creamy pumpkin pasta with Italian sausage on a chilly weeknight when I wanted something cozy but didn't want to spend hours in the kitchen. Honestly, I wasn't expecting the pumpkin sauce to taste this good with savory sausage and sage
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound uncooked pasta I like mezze rigatoni because it scoops up the sauce so well
  • 1 pound ground Italian sausage mild or hot, depending on your spice preference
  • 1 shallot finely chopped, for a mellow oniony base flavor
  • 4 garlic cloves minced, for that essential savory punch
  • 2 teaspoons fresh sage leaves finely chopped, for an earthy aroma that pairs beautifully with pumpkin
  • 1/4 teaspoon crushed red pepper flakes for a gentle background heat
  • 2/3 cup dry white wine to deglaze the pan and add brightness (swap in chicken broth if you prefer)
  • 1 can 15 ounces pumpkin purée, for that creamy, velvety base (double-check it's not pumpkin pie filling)
  • 1/2 cup heavy cream to make the sauce rich and silky
  • 2 cups fresh kale roughly chopped with tough stems removed, for color and a nutritious boost
  • fine sea salt and freshly-ground black pepper to season everything to taste
  • freshly-grated Parmesan for serving, since pre-shredded cheese won't melt as smoothly

Method
 

  1. I start by filling a large stockpot with water and salting it generously. This is my one chance to season the pasta itself. Bring it to a rolling boil before moving on to the sausage. Having this going first means everything finishes around the same time.
  2. While the water heats, I cook the Italian sausage and shallot in a large nonstick pan over medium-high heat. I break the sausage apart with a wooden spoon as it browns. Once it's cooked through, I stir in the garlic, sage, and red pepper flakes for a couple of minutes.
  3. Once the water is boiling, I add the pasta and cook it until just al dente, not mushy. Before draining, I always scoop out about 2 cups of that starchy pasta water. It's key for a silky sauce later. Then I drain the rest.
  4. Back in the sausage pan, I pour in the white wine and scrape up all those flavorful browned bits from the bottom. Then I stir in the pumpkin purée, heavy cream, and chopped kale, letting the kale wilt slightly before turning off the heat.
  5. I combine the drained pasta and sauce in the big stockpot, along with about 3/4 cup of the reserved pasta water. I toss it well, adding more starchy water a little at a time until the sauce turns smooth and glossy, then taste and adjust the seasoning.
  6. Finally, I plate the pasta warm and finish it with a generous shower of freshly-grated Parmesan and a crack of black pepper. This last step really makes the dish feel finished and restaurant-worthy.

Notes

  • I always save extra pasta water because I usually need more than I expect to loosen up the sauce.
  • I try not to skip fresh sage the dried version just doesn't give the same fragrant, woodsy flavor.
  • I like to fry a few extra sage leaves in a little oil until crisp and use them as a garnish on top.
  • I taste the sauce before serving because pumpkin purée can vary in sweetness between brands.
  • I keep the heat at medium-high when browning sausage so it gets color instead of steaming.