As soon as the air turns crisp, this is the kind of pasta that warms you from the inside out. My Creamy Pumpkin and Sausage Pasta is a simple yet indulgent recipe that celebrates the best flavors of fall — sweet pumpkin, savory sausage, and a touch of Parmigiano Reggiano.
Start by cutting the pumpkin into cubes and cooking it in a little olive oil and water until it becomes soft and tender. Then blend it into a smooth, creamy purée. If you prefer a lighter sauce, stir in a bit of vegetable broth to loosen it up.
For the sausage, the secret is to brown it really well. Once you’ve removed the casing, crumble it into a hot pan and cook until it turns golden and crispy — that’s where all the rich, savory flavor comes from. A splash of white wine helps lift and balance the sauce perfectly.
Choose pappardelle or tagliatelle pasta like rigatoni or paccheri so that every piece captures the creamy sauce and sausage bits. Finish with a generous sprinkle of Parmigiano Reggiano and a touch of freshly cracked black pepper for the perfect final touch.
The result? A creamy, comforting, and irresistibly delicious pasta that tastes like Italian autumn in a bowl. 🍂
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1 pound pasta (tagliatelle, pappardelle or other type)
1 pound (about 4 cups) pumpkin or butternut squash, peeled and cubed
2 Italian sausages (about 8 ounces total), casings removed
⅔ cup heavy cream
1 cup freshly grated Parmigiano Reggiano
½ cup dry white wine
Olive oil, as needed
Salt, to taste
Black pepper, to taste
👩🍳 Instructions
Cook the pumpkin:
Heat a drizzle of olive oil in a large skillet and add the cubed pumpkin. Cook over medium heat for about 15 minutes, adding a splash of water if needed, until soft and tender. Blend until smooth and set aside.Brown the sausage:
In a separate pan, heat a small amount of olive oil. Add the crumbled sausage and cook for 5–6 minutes until browned and crispy. Pour in the white wine and let it evaporate.Combine the sauce:
Lower the heat and stir in the pumpkin purée. Let it cook for 5 minutes, then add the heavy cream, salt, and pepper to taste.Cook the pasta:
In a large pot of salted boiling water, cook the pasta according to the package directions. Drain, saving a little pasta water.Finish and serve:
Toss the pasta with the pumpkin and sausage sauce. Add the Parmigiano Reggiano and mix until creamy. Use some pasta water if needed to loosen the sauce.
Serve hot with an extra sprinkle of cheese and freshly ground black pepper.
Buon appetito! 🇮🇹
💡 Tips & Tricks
Butternut squash works perfectly if pumpkin isn’t available.
For a touch of spice, add a pinch of red pepper flakes when cooking the sausage.
A small knob of butter at the end adds extra creaminess and shine.
You can make the sauce ahead and store it in the fridge for up to 2 days.
🥣 Nutritional Facts (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 580 kcal | 25 g | 62 g | 25 g |
CREAMY PUMPKIN & SAUSAGE PASTA
Notes
Ingredients
- 1 pound pasta (rigatoni, penne, or paccheri)
- 1 pound (about 4 cups) pumpkin or butternut squash, peeled and cubed
- 2 Italian sausages (about 8 ounces total), casings removed
- ⅔ cup heavy cream
- 1 cup freshly grated Parmigiano Reggiano
- ½ cup dry white wine
- Olive oil, as needed
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions
- Cook the pumpkin:
Heat a drizzle of olive oil in a large skillet and add the cubed pumpkin. Cook over medium heat for about 15 minutes, adding a splash of water if needed, until soft and tender. Blend until smooth and set aside. - Brown the sausage:
In a separate pan, heat a small amount of olive oil. Add the crumbled sausage and cook for 5–6 minutes until browned and crispy. Pour in the white wine and let it evaporate. - Combine the sauce:
Lower the heat and stir in the pumpkin purée. Let it cook for 5 minutes, then add the heavy cream, salt, and pepper to taste. - Cook the pasta:
In a large pot of salted boiling water, cook the pasta according to the package directions. Drain, saving a little pasta water. - Finish and serve:
Toss the pasta with the pumpkin and sausage sauce. Add the Parmigiano Reggiano and mix until creamy. Use some pasta water if needed to loosen the sauce.
Serve hot with an extra sprinkle of cheese and freshly ground black pepper.
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