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5 from 1 vote

Pumpkin Sausage Pasta

Pumpkin Sausage Pasta - a delicious and creamy sauce with sausage and pumpkin. A perfect fall meal, not only delicious but ready in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 695kcal
Author: Joanna Cismaru


  • 1 tbsp olive oil
  • 1 lb Italian sausage mild
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1/2 tsp oregano dried
  • 1 cup white wine
  • 1 cup chicken stock low sodium
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/4 tsp cinnamon ground
  • 1/2 tsp nutmeg ground or freshly grated
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 lb bowtie pasta cooked al dente


  • In a large skillet, or cast iron pot heat the olive oil. Remove sausage from casings, if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces. Transfer cooked sausage to a plate and drain most of the fat from the skillet, leave about a tablespoon worth.
  • Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
  • Add bay leaf, oregano and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring until sauce comes to a bubble. Return sausage to the pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper to taste. Simmer sauce until it thickens, about 5 minutes. Remove bay leaf from sauce.
  • Add drained pasta to the skillet with sauce and toss over low heat for about a minute.
  • Serve with some Parmesan cheese sprinkled over, and a nice crusty bread.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 695kcal | Carbohydrates: 64g | Protein: 22g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 775mg | Potassium: 553mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6645IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2.7mg