Creamy Pumpkin Sausage Pasta

Creamy Pumpkin Sausage Pasta

Creamy Pumpkin Sausage Pasta

I love pumpkin season, but I think we’re overlooking some of the best ways to use it when everything revolves around muffins, bread, and coffee. Pumpkin is so good in savory recipes like this one, especially paired with Italian sausage, fresh sage, garlic, and Parmesan.

This creamy pumpkin sausage pasta is exactly the kind of meal I want to make in the fall. It’s hearty, comes together in about 30 minutes, and has a whole lot of nourishment in one skillet. The pumpkin makes a beautiful sauce, the sausage gives it plenty of flavor, and finely chopped kale cooks right into everything.

I created this recipe as part of my collaboration with Home Grown, using Papa’s Pasta Co. pasta and ingredients you can pick up for a simple family dinner.

A substantial dinner that doesn’t take all afternoon

With three kids and a busy practice, I appreciate a dinner that brings the protein, carbohydrates, fat, and vegetables together without needing three separate side dishes.

That’s something I talk about with clients often, especially moms who are putting a lot of thought into feeding everyone else but end up piecing together their own dinner from whatever is left. A meal needs to be substantial enough to nourish you, too.

Here, the sausage provides protein, the pasta brings carbohydrates, and the butter, cream, and Parmesan add fat and flavor. Pumpkin and kale contribute fiber and micronutrients. You can put it all in a bowl and sit down to an actual meal.

I also think recipes like this are a helpful reminder that nourishing food can look like a creamy bowl of pasta. There is room for foods you enjoy, prepared with ingredients that help you feel satisfied and well fed.

Highlights

Pumpkin

Pumpkin purée is such an easy ingredient to keep in the pantry. You don’t have to roast a whole pumpkin to make this recipe; a can of plain pumpkin works beautifully.

Its orange color comes from carotenoids, including beta-carotene, which the body can convert to vitamin A. It also contributes some fiber and potassium.

From a cooking standpoint, pumpkin gives the sauce body and creaminess. Its mild sweetness works really well with the salty sausage and Parmesan. Just make sure you’re buying 100% pumpkin purée, because pumpkin pie filling has added sweeteners and spices.

Italian sausage

Italian sausage does a lot of the work when it comes to flavor. Browning it well gives you those delicious little crispy pieces and leaves browned bits in the skillet that become part of the sauce.

It also contributes protein and nutrients such as vitamin B12 and zinc. If you’re using pork sausage, pork is a particularly good source of thiamin, or vitamin B1.

Use mild or spicy Italian sausage depending on what your family likes. If you’re using links, remove the casings first so you can break the sausage into pieces as it cooks.

Bone broth

I use chicken bone broth to thin the pumpkin into a sauce and add more savory flavor. It’s also a useful way to incorporate broth into a meal when you don’t necessarily want to drink a mug of it.

When you pour the broth into the skillet, take a minute to scrape up everything left from browning the sausage. That’s part of what makes the sauce so good.

Kale

The kale gets finely chopped and stirred directly into the sauce, where it softens as everything simmers. It adds color, texture, and nutrients including vitamin K, folate, and carotenoids.

Remove the tough stems and chop the leaves well. You want small pieces that mix easily with the pasta, rather than big leaves that are difficult to get onto a fork.

Butter, cream, and Parmesan

After browning the sausage, I added butter before cooking the onion and building the sauce. Then the cream and Parmesan bring everything together.

Parmesan contributes calcium and a lot of savory flavor. Between the cheese, sausage, and broth, you already have quite a bit of salt in the dish, so taste as you go.

Heavy cream gives you the richest sauce. You can also use whole milk if that is what you have on hand.

Fresh sage, garlic, and a little nutmeg

Fresh sage is one of my favorite pairings with pumpkin. You’ll use it two ways here: chopped into the sauce and fried into crispy leaves for the top.

Garlic, thyme, and a small amount of nutmeg round out the flavor. The nutmeg shouldn’t be overpowering—you’re only using a quarter teaspoon in the whole recipe.

If you like a little heat, add red pepper flakes. They’re completely optional. I skipped them because, kids.

Creamy Pumpkin Sausage Pasta with Kale and Crispy Sage

Serves: 4–6
Total time: About 30 minutes

Ingredients

  • 9 ounces Papa’s Pasta Co. pasta, such as Comfy Boullion, or another pasta shape that holds sauce well
  • 1 pound Italian sausage, casings removed if using links
  • 1 tablespoon olive oil or butter, for crisping the sage
  • Additional 1 tablespoon butter, for sautéing the onion
  • 8–10 whole fresh sage leaves
  • 1 small yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1 cup 100% pumpkin purée
  • 1 cup chicken bone broth
  • ½ cup heavy cream, or ¾ cup Mill-King whole milk
  • ½ cup finely grated Parmesan, plus more for serving
  • 2 packed cups finely chopped kale, tough stems removed
  • ½ teaspoon dried thyme
  • ¼ teaspoon nutmeg
  • ¼–½ teaspoon red pepper flakes, optional
  • ½ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • Reserved pasta water, as needed

Instructions

  1. Crisp the sage. Heat the olive oil or butter in a large skillet over medium heat. Add the whole sage leaves in a single layer and fry for about 20–30 seconds per side, until slightly darkened and crisp. Watch closely so they don’t burn. Transfer to a paper-towel-lined plate and sprinkle lightly with sea salt. Leave the sage-infused fat in the skillet.

  2. Brown the sausage. Add the Italian sausage to the same skillet. Cook over medium-high heat, breaking it into bite-size pieces, until browned and cooked through. Allow the sausage to sit between stirs so it develops browned edges. Remove from the pan and set aside. 

  3. Add the butter and aromatics. Reduce the skillet heat to medium. Add a little butter and let it melt, then add the onion and cook for 3–4 minutes, until softened. Stir in the garlic, chopped sage, thyme, nutmeg, and optional red pepper flakes. Cook for about 30 seconds, until fragrant.

  4. Add the pumpkin and broth. Stir in the pumpkin purée and cook for 1–2 minutes. Pour in the bone broth and scrape up the browned bits from the bottom of the skillet.

  5. Cook the pasta. Meanwhile, bring a pot of well-salted water to a boil. Cook the pasta until just shy of al dente, using the package directions as a guide (the Papa's Pasta cooks FAST!). Before draining, reserve at least 1 cup of pasta water

  6. Finish the sauce. Stir in the cream or whole milk, sea salt, and black pepper. Bring to a gentle simmer. Add the kale and cook until wilted. If the sauce looks very loose, let it simmer gently for a few minutes before adding the pasta.

  7. Toss with the pasta. Add the drained pasta and Parmesan. Add reserved pasta water as needed a little bit at a time until desired consistency is reached.

  8. Serve. Taste and adjust the seasoning. Serve with additional Parmesan, cracked black pepper, the reserved browned sausage, and crispy sage leaves. You can leave the sage whole or crumble it over each bowl.

A few tips to make it your own

Choose a pasta shape that holds the sauce. Papa’s Pasta Co. Flavor Boats work well here, but shells, rigatoni, or another shape with curves or ridges will also do the job.

Gluten-free pasta works, too. Use your favorite variety and keep a close eye on the cooking time. Since it finishes cooking in the skillet, drain it while it still has a little firmness.

Add the pasta water gradually. Depending on your broth, whether you use cream or milk, and how long you simmer the sauce, you may need very little. You’re looking for a sauce that coats the pasta without pooling in the bottom of the bowl.

Keep the crispy sage separate until serving. Adding it right at the end preserves the crisp texture. If you’re saving leftovers, store any extra sage separately.

Reheat with a splash of liquid. The pasta will absorb some sauce as it sits. Add a little broth or milk and warm gently, stirring until creamy again.

Makes 6 servings

Nutrition per serving: 505 calories, 24g Protein, 40g Carbs, 27g Fat