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Pumpkin and Sausage Pasta

This pumpkin and sausage pasta combines savory roasted pumpkin with sautéed sausage, creating a hearty dish with a creamy, rustic sauce. The dish is finished with sage and white wine, resulting in a flavorful meal with tender pasta and a slightly chunky pumpkin sauce that coats every strand.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh pumpkin or butternut squash, peeled and cubed roasted until tender
  • 1 pound Italian sausage preferably casings removed
  • 3 cloves garlic minced
  • 1/2 cup white wine optional but recommended
  • 1 tablespoon fresh sage leaves chopped, for flavor
  • 12 ounces pasta (such as spaghetti or penne)
  • 2 tablespoons olive oil for sautéing
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese optional, for serving

Equipment

  • Baking sheet
  • Large skillet or frying pan
  • Pot for boiling pasta
  • Mixing Spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread cubed pumpkin on a baking sheet, drizzle with a tablespoon of olive oil, and season with a little salt. Roast for about 20-25 minutes until tender and slightly caramelized, filling your kitchen with a warm, sweet aroma.
  2. While the pumpkin roasts, cook the pasta in a large salted pot of boiling water until al dente. Drain and set aside, saving a splash of pasta water in case you need it to loosen the sauce later.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sausage, breaking it apart with your spoon, and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary, then remove sausage from the pan and set aside.
  4. In the same skillet, add the chopped garlic and sage leaves, sautéing until fragrant, about 30 seconds. Pour in the white wine, scraping up any browned bits from the pan, and simmer for a few minutes until slightly reduced.
  5. Add the roasted pumpkin to the skillet, mashing it gently with the back of your spoon to break it into smaller chunks. Mix well and cook for another 2-3 minutes until heated through and flavorful.
  6. Return the cooked sausage to the skillet and stir to combine everything. If the sauce seems thick, add a splash of reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
  7. Add the cooked pasta to the skillet, tossing gently to coat each strand with the sauce. Cook together for 1-2 minutes so flavors meld and the pasta is heated through.
  8. Serve hot, garnished with grated Parmesan cheese if desired, and enjoy the comforting blend of savory pumpkin and sausage with fragrant sage.

Notes

Feel free to add red pepper flakes for some heat or a splash of cream for extra richness. Using fresh sage adds a distinct aroma, but dried sage works in a pinch.