Pumpkin Pasta with Sausage and Sage is a quick and easy dinner that’s great for busy weeknights but impressive enough for entertaining. Creamy pumpkin puree, sage, and sausage come together brilliantly to create the perfect fall pasta dish.

Pumpkin pasta in bowl with fork


Shorter days and colder temperatures can be a bummer, but there’s a lot to love about this time of year too: pumpkin spice lattes, bulky sweaters, and comfort food meals. Things like mac and cheese, meatloaf and skillet pastas. Easy dinners that warm you from the inside out like this pumpkin pasta with sausage and sage.

This pumpkin pasta couldn’t be simpler to make and it’s loaded with good for you ingredients like pure pumpkin puree, fresh herbs and chicken sausage. All of the flavors just get all happy in the pan before tossing with the cooked pasta—and you can use any variety of pasta you like. I love to use penne or rotini because the sauce gets stuck in all the nooks, making each bite super flavorful. 

While it’s easy enough for a weeknight dinner, pumpkin pasta with sausage and sage is also a great meal idea for last minute dinner guests or easy entertaining. Just serve with a festive fall salad and you have one perfect showstopper of a meal. Easy peasy. 

Overhead view of ingredients for pumpkin pasta

Ingredients for Pumpkin Pasta With Sausage and Sage

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Penne Pasta – Or another shape you like. 
  • Chicken Sausage – You can use any type of sausage, but I think chicken sausage pairs well with the flavors in this recipe, and I like that it’s a lighter option.
  • Olive Oil – For cooking the onion and garlic.
  • Sweet Onion and Garlic – Two aromatics that help build the flavor of the sauce.
  • Fresh Sage – Fresh has a much better flavor than dried. I highly recommend using fresh!
  • Dry White Wine – Like Pinot Grigio or Sauvignon Blanc, or use extra chicken stock for an alcohol-free option.
  • Low-Sodium Chicken Stock – Using low-sodium stock puts you in control of the flavor of the finished dish.
  • Pumpkin Puree – You can use homemade pumpkin puree or store-bought. Just be sure not to buy pumpkin pie mix, which is sweetened! Not what you want for pasta.
  • Seasonings – Ground cinnamon and ground nutmeg, along with kosher salt.
  • Heavy Cream – For a decadent, creamy finish.
  • Cheese – I use shredded Asiago cheese and grated Parmesan.
  • Chopped Parsley – Just like the sage, fresh is best. Dried parsley really doesn’t have all that much flavor to it.
Overhead view of pumpkin pasta in skillet

How to Make Pumpkin Pasta

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Cook the pasta. Follow the instructions on the package. 
  2. Brown the sausage. Cook it in a skillet over medium-high and break it up with a fork while it browns. Transfer it to a bowl.
  3. Cook the onion and garlic. Add the olive oil to the pan and cook the onions until they soften, then stir in the garlic and cook for a minute. 
  4. Add the sage. Stir it in and cook until it’s fragrant.
  5. Deglaze the pan. Pour in the wine and scrape up the browned bits from the pan. Reduce the wine by half.
  6. Make the sauce. Add the chicken stock and bring to a boil. Stir in the pumpkin puree and seasonings, then once smooth, stir in the cream.
  7. Finish. Add the sausage and pasta to the pan. Toss to coat and stir in the Asiago cheese. Serve with Parmesan and parsley.
Pumpkin pasta in bowl, with skillet of pasta in background

Tips for Making Pumpkin Pasta

These simple tips will help you make the perfect bowl of pumpkin pasta!

  • Salt the pasta water. Be generous! It makes the pasta much more delicious.
  • Cook the pasta to al dente. The pasta will continue to cook when added to the sauce, so cook it only to al dente or you’ll end up with mushy pasta.
  • Use a large skillet. Make sure you have enough room in your pan to toss the pasta without making a mess.
  • Grate your own cheese. Pre-shredded cheese has additives that can affect the texture of the sauce. Grating your own cheese will give you a better result because it melts more smoothly.

Variations

While I love this pumpkin pasta as written, here are some ways to switch it up.

  • Swap the sausage for bacon. Cut the bacon into small pieces, cook it in the skillet, remove it, and add it back at the end of the cooking time.
  • Make it vegetarian. Simply omit the sausage and use vegetable stock instead of chicken stock for a meatless version. You can also substitute your favorite plant-based sausage.
  • Add in some veggies. Roasted cauliflower or sautéed kale would both work well in this pumpkin pasta dish.
Overhead view of pumpkin pasta in skillet and bowl

How to Store and Reheat Leftovers

Transfer the pumpkin pasta to an airtight container and refrigerate it for up to 3 days. When you’re ready to reheat it, place it in a saucepan over medium heat, adding a splash of chicken stock to loosen the sauce. Stir occasionally until warmed through. The microwave also works!

What to Serve With Pumpkin Pasta

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Get the Recipe: Pumpkin Pasta with Sausage and Sage

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Savory Pumpkin Pasta tossed with sausage and sage is a satisfying fall dinner that’s ready in minutes!
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Ingredients

  • 1 pound Barilla Blue Box Penne pasta
  • 1 pound bulk chicken sausage, or links with casing removed
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped sweet onion
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1/2 cup dry white wine, optional, can be replaced with 1/2 cup chicken stock
  • 1 1/2 cups low sodium chicken stock
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup heavy cream
  • 1 cup shredded asiago cheese
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Instructions 

  • Cook pasta according to package directions. Drain and set aside.
  • In a large skillet, brown the sausage over med-high heat while breaking up with a fork. When the sausage is no longer pink, transfer the sausage to a bowl using a slotted spoon. Pour off any remaining fat.
  • Return the pan to the heat and add the olive oil.
  • Stir in the onions and cook until softened, approximately 4-5 minutes.
  • Add the garlic and cook for 1 minute.
  • Stir in the sage and cook for an additional 30 seconds or until fragrant.
  • Add the wine to the pan and deglaze by scraping up the brown bits on the bottom of the pan with a wooden spoon. Reduce the wine by half.
  • Add the chicken stock and bring to a boil.
  • Stir in the pumpkin puree, cinnamon, nutmeg and salt until smooth.
  • Add the cream and stir to combine.
  • Return the sausage and pasta to the pan tossing to coat.
  • Stir in the asiago cheese.
  • Serve immediately topped with parmesan and parsley, if desired.
Serving: 1g, Calories: 560kcal, Carbohydrates: 52g, Protein: 25g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 94mg, Sodium: 982mg, Potassium: 325mg, Fiber: 3g, Sugar: 5g, Vitamin A: 5730IU, Vitamin C: 6.4mg, Calcium: 274mg, Iron: 2.2mg
Author: Kellie
Course: Dinner
Cuisine: American