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Pumpkin Pasta with Sausage

I’ve made this pumpkin pasta with sausage recipe every fall for the last 12 years.  It’s something my hubby looks forward to and now our kids.

Pumpkin Pasta with Sausage


Pumpkin Pasta with Sausage
  • 1 tablespoon extra-virgin olive oil plus 1 tablespoon
  • 1 pound bulk sweet sausage
  • 4 cloves garlic, cracked and chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
  • 1 cup dry white wine
  • 1 cup chicken stock, canned
  • 1 cup canned pumpkin
  • ½ cup heavy cream
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, ground or freshly grated
  • coarse salt and black pepper
  • 1 pound penne rigate
  • Romano or Parmesan for grating
  1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon of oil and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and continue to stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg and salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  3. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese.


  • Heather - This sounds delicious. What kind of sausage do you use?