• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Sausages Pumpkin Dinner 30 Minutes or Less Pork Pasta
4.6 from 31 votes

Pumpkin Sausage Pasta

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/10/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Pumpkin Sausage Pasta is the perfect comforting fall meal! A delicious and creamy sauce with sausage and pumpkin. Not only is this dish super easy and flavorful but it’s ready in just 30 minutes.

overhead shot of pumpkin sausage pasta in a pasta bowl with a serving spoon in it

Pumpkin Season

I love pumpkin season, I really do, and I personally feel the need to showcase the pumpkin and make it the star of the show as often as possible. So how about a pumpkin and sausage pasta? Don’t knock it till you try it! This pasta is absolutely divine.

And that sauce, well that sauce is simply incredible. With ingredients like Italian sausage, white wine, pumpkin of course and heavy cream, how can it not be divine!

Pumpkin Sausage Pasta?

You know I never used to cook a lot with pumpkin, probably the only thing I’d have is pumpkin pie, but this was a long time ago, before I was a foodie. And what a world has opened up to me since I started blogging! I’ve learned so much and I’ve learned to love and try so many foods I would never have before. But pumpkin in this pasta recipe really is delicious and a must try.

What’s So Great About Pumpkin?

Pumpkin is a little powerhouse! It’s packed full of fiber, vitamins, and antioxidants. It’s a nutrient dense low calorie squash that deserves more love year round than just around holidays. So let’s get into it!

overhead shot of all ingredients needed to make pumpkin sausage pasta

Ingredients

  • Olive oil – We want a nice neutral oil to saute our ingredients in.
  • Sausage – I used mild Italian sausage today but you can use whichever kind you’d prefer, I’ll include a section below with recommended substitutes.
  • Aromatics – Fresh garlic and chopped white or yellow onion.
  • Herbs – Bay leaf and dried oregano.
  • Spices – Cinnamon and nutmeg, these flavors will really round out our creamy sauce. Don’t worry about it combining with the pumpkin and feeling too reminiscent of pie – the flavors here are different enough!
  • Liquids – Low sodium chicken broth, heavy cream, and white wine.
  • Pumpkin – Make sure to check the ingredients in your pumpkin. We’re looking for 100% pure with no added spices or salt.
  • Pasta – You can use any shaped pasta you’d like from penne to bow tie, macaroni to rigatoni.
  • Seasoning – Salt and pepper to taste.
process shots showing how to make pumpkin sausage pasta

How To Make Pumpkin Sausage Pasta

  1. Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
  2. Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces.
  3. Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
  4. Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
  5. Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.
pasta with pumpkin and sausage in a dutch oven

What Wine Is Best For Cooking?

When making a dish like this that calls for white wine, try to choose something a bit drier that still has some good flavor, for this I like to use something like a Sauvignon Blanc or a Pinot Grigio, although that is even pushing it a bit on sweetness. Keep in mind that if you wouldn’t want to drink the wine, you probably won’t want to cook with it.

Don’t want to cook with wine?

If you’d rather keep your kitchen alcohol free then just sub out the called for amount of wine with more low sodium chicken broth.

Looking To Use Fresh Pumpkin?

Well then you’re ambitious I’ll give you that, but it’s totally possible to use fresh pumpkin and to achieve that next level of flavor. This is a step even I haven’t taken in my kitchen, so go for it if you have the desire!

  • First halve the pumpkin and scoop out all the seeds.
  • Heat an inch of water in a sauce pan till boiling, in the mean time slice the pumpkin into chunks. Boil these pieces of pumpkin briefly before reducing the heat, covering and allowing to simmer for 30 minutes.
  • Drain and cool before removing the pumpkin from the peel. Mash it all up and you’re good to go!
sausage pasta in a large pasta bowl garnished with parsley and parmesan cheese

Other Sausages To use

We’re using raw sausage today as we want to brown it and allow that flavor to soak up into our sauce. Because of this you’re going to want to stay away from precooked sausage like chorizo or andouille and stick with any sausage that can either be squeezed out of the casing or is sold packaged up raw.

What Can I Pair My Pasta With?

This meal has it all, veggies, protein, starch. But if you’re still looking to turn this into an entire meal, you can bet I have some perfect accompaniments here on the blog for you to test out.

  • Kale And Quinoa Salad With Lemon Vinaigrette
  • Warm Kale Salad With Roasted Butternut Squash
  • Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
  • Italian Roasted Mushrooms And Veggies
  • Old Fashioned Green Beans
  • Mushroom Arugula Warm Salad
pumpkin sausage pasta in a white bowl with a fork in it

Storing Leftovers

Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.

More Must Try Recipes:

  • Creamy Cajun Pastalaya
  • One Pot Hamburger Helper Lasagna
  • Arugula and Walnut Pesto Pasta
  • Chicken Pesto Caprese Pasta
  • Penne with Prosciutto, Tomatoes and Zucchini
  • Penne with Cream and Smoked Salmon
  • Leftover Ham And Cheese Penne
  • Greek Chicken Pasta
  • Cheesy Taco Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of pumpkin sausage pasta in a large serving bowl with a serving spoon taking a scoop
Print
4.62 from 31 votes

Pumpkin Sausage Pasta

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
This Pumpkin Sausage Pasta is the perfect comforting fall meal! A delicious and creamy sauce with sausage and pumpkin. Not only is this dish super easy and flavorful but it's ready in just 30 minutes.
6

Ingredients

  • 1 pound pasta (uncooked)
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild, casings removed)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon nutmeg (ground or freshly grated)
  • 1/4 teaspoon cinnamon (ground)
  • 1 bay leaf
  • 1/2 teaspoon oregano (dried)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 cup white wine
  • 1 cup chicken broth (low sodium)
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1 cup Parmesan cheese (freshly grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
  • Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces. 
  • Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
  • Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano, salt, pepper and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
  • Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. Note: In the video it says Italian seasoning instead of oregano, however either can be used.
  2. Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 761kcal (38%)Carbohydrates: 65g (22%)Protein: 29g (58%)Fat: 39g (60%)Saturated Fat: 17g (106%)Cholesterol: 96mg (32%)Sodium: 1042mg (45%)Potassium: 569mg (16%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 6777IU (136%)Vitamin C: 5mg (6%)Calcium: 261mg (26%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of pumpkin sausage pasta in a large serving bowl with a serving spoon taking a scoop

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 317
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Janet
Janet
Posted: 1 month ago

5 stars
Great fall dinner! I made this sauce to go with pumpkin and sage ravioli. It was delicious, I didn’t have any white wine so I just doubled up on chicken broth and I added some marsala wine for a little extra flavor. I didn’t add the parmesan cheese to the sauce since ravioli’s are more delicate and I wouldn’t be able to mix it in that will – we added it after. Will definitely make this again!

0
Reply
Bridget Janko
Bridget Janko
Posted: 3 months ago

5 stars
Tasted even better the next day! I gave my neighbor some of the leftovers because it made so much and he had to shoo people away after he heated it up and the delicious smell went wafting through the building.

0
Reply
Trixie B
Trixie B
Posted: 1 year ago

5 stars
This was a terrific recipe! I cooked down a baking pie pumpkin. When getting ready to cook, I had all my ingredients lined up and ready at hand. The spices blended quite nicely. Instead of mixing the Parmesan, I opted to spoon it on my serving. Thanks for listing this recipe…it’s definitely a keeper!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Trixie B
Posted: 1 year ago

I’m so glad you like it, it’s definitely a favorite of mine!

0
Reply
Katy
Katy
Posted: 1 year ago

4 stars
This was so goood. The combination of pumpkin and oregano and sausage was amazing. I used red wine since I didn’t have white and it turned out so flavorful and not sweet. My sons (13 and 8) loved it and asked for seconds. Thanks for this! It’s now in our fall rotation!!

0
Reply
Christy Hamilton
Christy Hamilton
Posted: 1 year ago

I’m going to make this but wondering if I can make the sauce in the morning and keep it in the fridge until I”m ready to warm it up?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christy Hamilton
Posted: 1 year ago

Absolutely!

0
Reply
Amy Nunes
Amy Nunes
Posted: 1 year ago

5 stars
Really good! Even my boyfriend liked it and he’s not a pumpkin fan!

0
Reply
Hailey
Hailey
Posted: 2 years ago

Wow, this is absolutely delicious! Thank you so much for this recipe — I have made it three times over the past couple of months and it just hits the spot on a cold fall day. I make it red-meat free by using Italian chicken sausage (I ask the butcher to throw a single spicy one in there for a small flavor boost), and dairy free by subbing oatmilk for the heavy cream. I have been serving it with a side of asparagus. Wonderful! 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Hailey
Posted: 2 years ago

I’m so glad to hear you enjoyed the recipe and I love your changes. 🙂

0
Reply
Sandy
Sandy
Posted: 2 years ago

4 stars
I substituted the sausage with lean ground turkey and added mushrooms. Ate it right after I made it and was alittle disappointed (kind of bland). But when I reheated it the next day, it was really yummy and flavorful! I would definitely make again…

0
Reply
Sarah Grech
Sarah Grech
Posted: 2 years ago

Hi. I’m planning on trying this dish tomorrow. Does it have to be canned pumpkin? Can I use fresh? I’m in Malta and we do not get canned pumpkin here. Thanks for your recipes.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sarah Grech
Posted: 2 years ago

Absolutely! We’re the opposite up here; very hard to get fresh pumpkin. Enjoy!

0
Reply
Missi
Missi
Posted: 3 years ago

5 stars
Just made this tonight and it was SO good!! Super easy to make, tons of flavors and I can already tell it will be fab for leftovers!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Missi
Posted: 3 years ago

So glad to hear it!

0
Reply
Beth
Beth
Posted: 3 years ago

Oh, this sounds good–I have to try it.

You mention in the article that it uses an entire can of pumpkin–I love that, as I almost never finish what’s left over from a partial can and hate the waste. But the recipe only calls for 1 cup. Is it 1 or 2 cups (assuming a 15 oz can).

Also, the video link in the recipe isn’t there. I was able to find it by searching YouTube, however.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Beth
Posted: 3 years ago

Just fixed the blog post- you will still end up with leftover pumpkin.
If you have an ad blocker in your browser then it’ll completely hide the video. Pause the ad blocker for our site and you’ll be able to see it under the recipe!

0
Reply
Teresa
Teresa
Posted: 8 years ago

This sounds so intriguing. I love pumpkin and pasta together.

0
Reply
Justine@CookingandBeer
Justine@CookingandBeer
Posted: 8 years ago

I am IN LOVE with all of the delicious autumn(ness) going on in this pasta! Pinning!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Justine@CookingandBeer
Posted: 8 years ago

Thank you Justine 🙂

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz