Easy Creamy Pumpkin Pasta With Sausage
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This pumpkin pasta is creamy, hearty, and full of cozy fall flavors. Tender pasta is tossed in a rich pumpkin sauce with sausage, garlic, and herbs. It’s a comforting dish that everyone will love.
Perfect for large families or fall potluck parties. This recipe makes a big batch, so there’s plenty to share.
Even though this recipe makes a generous portion, this dish comes together so easily. While the pasta boils, you’ll prepare the creamy pumpkin sauce in one pan. That makes it surprisingly easy for a recipe that feeds a crowd.
It’s a great choice for easy weeknight dinners, holiday gatherings, or potlucks when you need a hearty meal without a lot of fuss.
I love making this pumpkin pasta when I need to feed a crowd. It’s a great way to use up homemade pumpkin puree, and the leftovers are even better the next day.
Ingredients
- 2 pounds of rotini pasta
- 1 pound ground sausage
- 1 large yellow onion, chopped
- 4-5 cloves of garlic, minced
- 7 cups pumpkin puree
- 5 cups chicken broth or vegetable broth
- 3 teaspoons salt (or to taste, use less if using salted broth)
- 1 1/2 teaspoons black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/4 teaspoon of ground ginger
- 1 teaspoon ground nutmeg
- 1 tablespoon of dried parsley
- 1 teaspoon of dried rosemary
- 1 cup heavy cream
How To Make Creamy Pumpkin Pasta With Sausage
Cook The Pasta
Bring a large pot of water to a boil, add your pasta noodles, and cook until al dente according to package directions. This is usually about 10 minutes. While the pasta is cooking, work on making the sauce.
Brown The Sausage, Onion, And Garlic
In a large pot, cook the sausage over medium heat until browned and crumbly, about 5 to 10 minutes. Drain the excess grease, leaving about 2 tablespoons. Add the onion and garlic and cook for 3 minutes until it starts to soften.
Make The Creamy Pumpkin Sauce
Add the pumpkin puree and stock, stir until well mixed. Then add the salt, pepper, oregano, basil, ginger, parsley, rosemary, and nutmeg. Bring to a boil, then lower the heat and simmer for 5 minutes.
Stir In The Cream
Remove the pot from the heat and add the cream, stirring until well mixed.
Toss With The Pasta
Add the cooked pasta and stir until combined.
Storage & Reheating Tips
Let the pasta fully cool before storing. Then place it into an airtight container and refrigerate for up to 4 days. The flavors will deepen as it sits, making the leftovers even yummier.
To reheat on the stovetop, warm the pasta over medium-low heat, adding a splash of broth or cream to loosen the sauce and keep it creamy.
If you’re in a hurry, warm up individual servings in the microwave using 1-minute intervals, stirring between each round until it’s warmed through.
Substitutions
- Pasta: Rotini works perfectly for holding onto the creamy sauce, but penne, rigatoni, or fusilli are also great options.
- Sausage: Swap with ground turkey, chicken, or beef.
- Pumpkin puree: Butternut squash puree or sweet potato puree can also be used for a slightly different flavor. Here’s how to make butternut squash puree at home.
- Chicken broth: Vegetable broth or turkey broth works well for a slightly different taste.
- Heavy cream: Substitute with half-and-half or milk for a lighter sauce. Coconut cream also works well as a dairy-free option.
- Herbs: Fresh rosemary and parsley can be used instead of dried. Just double the amount when using fresh herbs.
Serving Suggestions
- Garlic Bread: The perfect side to soak up the creamy pumpkin sauce.
- Crusty Baguette: Adds a nice texture and balance to this hearty dish.
- Soft Dinner Rolls: A great option for holiday gatherings and potlucks.
- Roasted Brussels Sprouts: The nutty, slightly crispy flavor pairs beautifully with the creamy pasta.
- Steamed Broccoli or Green Beans: Simple and quick to make for an easy side.
- Mixed Green Salad: A light salad with a tangy vinaigrette helps to cut through the richness of the pasta.
FAQ’s
More Cozy Pumpkin Dinners
Easy Creamy Pumpkin Pasta With Sausage
Ingredients
- 2 pounds rotini pasta
- 1 pound ground sausage
- 1 large yellow onion chopped
- 4-5 cloves of garlic minced
- 7 cups pumpkin puree
- 5 cups chicken broth or vegetable broth
- 3 teaspoons salt or to taste
- 1 1/2 teaspoons black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/4 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1 cup heavy cream
Instructions
- Bring a large pot of water to a boil, add the pasta noodles, and cook until al dente according to package directions. This is usually about 10 minutes. While the pasta is cooking, work on making the sauce.
- In a large pot, cook the sausage over medium heat until browned and crumbly, about 5 to 10 minutes. Drain the excess grease, leaving about 2 tablespoons. Add the onion and garlic and cook for 3 minutes until it starts to soften.
- Add the pumpkin puree and stock, stir until well mixed. Then add the salt, pepper, oregano, basil, ginger, parsley, rosemary, and nutmeg. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Remove the pot from the heat and add the cream, stirring until well mixed.
- Add the cooked pasta and stir until combined.
Notes
- If using a strongly seasoned broth, start with 1 teaspoon of salt and adjust to your taste.
- If the sauce is too thick, stir in a splash of broth.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or cream.
- For a smaller batch, cut all of the ingredients in half.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
