A creamy and comforting pasta dish featuring the warm flavors of pumpkin, perfect for a cozy autumn meal. This recipe is a delightful way to use pumpkin in a savory context.
Author:Anya Bennett
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (such as fettuccine or penne)
1 tablespoon olive oil
1 pound ground Italian sausage (or plant-based alternative)
1 medium onion, chopped
2 cloves garlic, minced
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
Fresh sage leaves, for garnish (optional)
Instructions
Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside, leaving drippings in the pan.
Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in pumpkin puree and heavy cream. Bring to a simmer, then reduce heat to low.
Stir in grated Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and nutmeg.
Return the cooked sausage to the skillet. Add the drained pasta to the sauce. Toss to coat evenly.
If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired.
Notes
Ensure you are using pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.