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Pumpkin and Sausage Pasta

Pumpkin and Sausage Pasta combines tender noodles with a rich, creamy sauce made from roasted pumpkin and flavorful sausage. The dish features a thick, velvety texture with vibrant orange hues and is topped with crunchy pumpkin seed garnish, showcasing rustic fall flavors. It uses roasting, sautéing, and simmering techniques to develop depth and balance in the dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (penne or rigatoni) uncooked
  • 2 cups cubed Pumpkin fresh or roasted
  • 1 pound sweet or spicy sausage casings removed
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup cream optional for extra creaminess
  • 1 teaspoon fresh sage chopped
  • 1/4 cup pumpkin seeds toasted
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Cast-iron skillet or frying pan
  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin pieces on a baking sheet and roast until soft and caramelized, about 20-25 minutes, then set aside.
  2. Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 7-10 minutes.
  4. Add the minced garlic and chopped sage to the skillet; sauté for 30 seconds until fragrant, making sure not to let the garlic burn.
  5. Puree the roasted pumpkin in a blender or using an immersion blender until smooth, then pour it into the skillet with sausage and garlic. Stir well to combine.
  6. If desired, stir in the cream to add richness and make the sauce silkier. Season with salt and pepper to taste.
  7. Combine the cooked pasta with the sauce in the skillet, tossing gently to coat all the noodles evenly. Let it cook together for a minute to meld the flavors.
  8. Toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
  9. Serve the pasta hot, topped with toasted pumpkin seeds for crunch and a fresh drizzle of sage if desired.

Notes

Roasting the pumpkin enhances its sweetness and flavor, but steaming or boiling can be a quick alternative. Adjust the amount of cream for desired richness. Toasting pumpkin seeds adds a delightful crunch that complements the creamy sauce.