Pasta with Sausage and Pumpkin Cream Sauce recipe

All Recipes Meat and Poultry Recipes Pork Sausage


1 (16 ounce) package bow-tie pasta
1 tablespoon extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
1 ¼ cups dry white wine
1 ½ tablespoons rubbed sage
1 ½ cups chicken stock
1 ½ cups canned pumpkin
¾ cup half-and-half
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and ground black pepper to taste

Nutrition Info

889.2 calories
carbohydrate: 101 g
cholesterol: 61.7 mg
fat: 34.4 g
fiber: 7.6 g
protein: 33.1 g
saturatedFat: 12.2 g
servingSize: -
sodium: 1491.8 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -


  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.

  3. Heat teaspoon oil in the skillet. Add onion and garlic, saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.

  4. Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin, stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.

  5. Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

Recipe Yield

4 servings

Recipe Note

As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!

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