Pumpkin Pasta Sauce with Italian Chicken Sausage

A super easy Pumpkin Pasta Sauce that comes together in one pot and brings with it a TON of flavor! Mild (or spicy!) Italian chicken sausage, pumpkin puree, fresh sage and spices + plenty of spinach for a healthy and delicious fall pasta.

This pumpkin pasta sauce is an annual event at our house. It acts as a sign that fall/winter is officially here and there is no better way to celebrate that than with pumpkin sage pasta.

I have a sage bush in my backyard and I always struggle (or forget) to make use of this beautiful herb. This year I made a sage compound butter to use in buttermilk biscuits. It makes biscuits pretty special.

When sage is simmering on the stovetop with onions + garlic, you can barely resist digging into a bowl of this pumpkin pasta!

How to Make Pumpkin Pasta Sauce

This simple pumpkin sauce comes together in just one pot. Combine it with cooked pasta and you’ve got a yummy fall meal!

Step 1: Brown the chicken sausage. Set aside.

Step 2: In the same pan, brown onions and garlic.

Step 3: Add wine or broth to the pan.

Step 4: Add pumpkin, spices and more broth. Mix well and simmer.

Step 5: Swirl in some oat milk for creaminess and return the cooked chicken sausage. Heat through and toss with pasta!

For a healthier, whole-grain option, use whole wheat pasta! When I use whole wheat pasta I like to use a smaller shape since whole wheat has a denser texture – this organic whole wheat orecchiette is my go-to shape!

What flavors go well with pumpkin pasta sauce?

Italian chicken sausage + sage! Plus a little cinnamon. These really bring out that savory, sweet, richness of pumpkin.

Can you make this into Vegan Pumpkin Pasta?

Yes! Just skip the instructions on browning the chicken sausage and start with the onion and garlic. Use vegetable stock and omit the sprinkle of cheese before serving. When I make this as vegan pumpkin pasta I like using fettuccine noodles.

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Pumpkin Pasta Sauce with Italian Chicken Sausage and Spinach

Prep Time

10 mins

Cook Time

20 mins

 

A super easy Pumpkin Pasta Sauce that comes together in one pot and brings with it a TON of flavor! Mild (or spicy!) Italian chicken sausage, pumpkin puree, fresh sage and spices + plenty of spinach for a healthy and delicious fall pasta.

Course: dinner, Pasta

Cuisine: Italian

Keyword: chicken sausage, pasta, pumpkin, sage

Servings: 6 servings

Calories: 400 kcal

Author: Emily Brees | OatandSesame

Ingredients

• 1 lb rigatoni pasta (or your favorite pasta shape)
• 3 Italian chicken sausage, casings removed
• 1 cup chopped sweet onion or shallots
• 4 garlic cloves, minced
• 2 Tbsp olive oil
• 1/2 cup white wine or broth (white wine, vegetable or chicken broth work here)
• 1 bay leaf
• 3/4 cup chicken or vegetable broth
• 3/4 cup canned pumpkin
• 2 tbsp minced fresh sage, divided
• 1/4 tsp each – salt, pepper, and ground cinnamon
• dash ground nutmeg (I prefer freshly grated)
• 1/4 cup oat milk (or half-n-half – I don't use dairy milk)
• 2 Tbsp shredded Pecorino Romano cheese
• 2 cups fresh spinach, roughly chopped

Instructions

1. Cook pasta according to package directions. Make sure to salt the pasta water – I add 1 Tbsp of kosher salt to the water. Boil, drain and set aside.

2. Meanwhile, in a large skillet, heat 2 tsp olive oil and brown chicken sausage until no longer pink, breaking it up in to crumbles as you cook it. Remove from skillet and set aside.

3. In the same skillet, add onion and garlic with 1 Tbsp olive oil over medium high-heat. Add a dash of salt and pepper. Sauté until just starting to soften and brown.

4. Add wine/broth + bay leaf. Bring to a boil; cook until liquid is reduced by about half.

5. Stir in remaining broth, pumpkin puree, 1 Tbs chopped sage, cinnamon, nutmeg, salt + pepper; cook for 2 minutes. Add oat milk/cream and cooked sausage pieces; heat through.

6. Remove bay leaf. Add the chopped spinach. Cook until it lightly wilts.

7. Transfer to a large bowl with the pasta. Toss to coat. Sprinkle with cheese and remaining chopped fresh sage.

Nutrition Facts

Pumpkin Pasta Sauce with Italian Chicken Sausage and Spinach

Amount Per Serving (1 g)

Calories 400

* Percent Daily Values are based on a 2000 calorie diet.

Here are 5 Easy Ways to use leftover pumpkin puree

1. Oatmeal: Swirl into in bowl of oats with maple syrup. For a full pumpkin oatmeal recipe try this one>>!
2. Soup: Add pumpkin to your favorite soup recipe. It will add nutrients and thicken it up a bit!
3. Hummus: Blend pumpkin puree with a can of chickpeas for a fall themed hummus perfect for toast or dipping!
4. Pasta: Add extra pumpkin to your red sauce for pumpkin pasta bliss! Easy red sauce recipe here>>!
5. Smoothie: Pumpkin is SO good in a smoothie! It goes with pretty much any smoothie you’re used to making. For a special treat, try this recipe for a Salted Maple Pumpkin Pie Smoothie>>.

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