One-Pot Creamy Pumpkin Pasta (Printable)

Savory sausage and pumpkin puree combine with pasta to create a creamy, flavorful Italian-inspired main dish.

# What You Need:

→ Meats

01 - 12 oz Italian sausage (mild or spicy), casings removed

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup pumpkin puree (unsweetened)
05 - 2 cups low-sodium chicken broth
06 - 1 cup heavy cream
07 - 2 cups baby spinach (optional)

→ Pasta

08 - 12 oz short pasta (penne, rigatoni, or fusilli)

→ Seasonings

09 - 1 tsp dried sage
10 - ½ tsp dried thyme
11 - ¼ tsp freshly ground nutmeg
12 - Salt and black pepper, to taste
13 - Pinch of red pepper flakes (optional)

→ Cheese

14 - ½ cup grated Parmesan, plus extra for serving

# Directions:

01 - In a large heavy-bottomed pot or Dutch oven, cook the sausage over medium heat, breaking it up with a spoon, until browned and thoroughly cooked, about 5 minutes. Remove excess fat, leaving approximately 1 tablespoon.
02 - Add the chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
03 - Stir in pumpkin puree, chicken broth, heavy cream, dried sage, dried thyme, ground nutmeg, salt, black pepper, and red pepper flakes if desired, mixing thoroughly.
04 - Incorporate uncooked pasta, stirring to ensure it is mostly submerged in the liquid.
05 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and sauce thickens. Add a splash more broth if necessary.
06 - Stir in baby spinach until wilted if using. Fold in grated Parmesan until melted and sauce is creamy.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • The creamy pumpkin sauce clings to the pasta so perfectly, you'll wonder why you've never tried this before.
  • This recipe delivers cozy, restaurant-style flavor but only asks for one pot and a handful of staple ingredients.
02 -
  • If the pasta isn't covered by enough liquid, it'll cook unevenly—I've learned to add a splash more broth if things look dry.
  • Grating Parmesan right before adding means it melts in smoothly instead of clumping up.
03 -
  • If you accidentally let the sauce thicken too much, just add a bit more broth or cream and stir it smooth again.
  • Sautéing the sausage until deeply caramelized gives you the richest base for your sauce.
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