Pumpkin sausage pasta is thick, comforting, and flavorful. It’s incredibly easy to make and 100% approved by even the pickiest of eaters!

Love pumpkin? Try Pumpkin Pasta Sauce.

pumpkin sausage pasta

Quick & Easy Pumpkin Sausage Pasta

As fall kicks in, this pumpkin sausage pasta is a quick and easy meal that will keep you cozy and satisfied, just like our cajun pasta with sausage or lemon sausage pasta.

In this hearty pasta dish, Italian sausage is simmered in a delicious tomato pumpkin sauce with spices and fresh sage. The sauce is finished off with plenty of cheese and tossed with cooked penne pasta.

It’s a crowd-pleasing meal perfect for busy weeknights. Pair it with a fall salad, such as Brussels Sprouts Caesar Salad or Roasted Pear Salad for a complete meal.

Ingredients for Pumpkin Sausage Pasta

  • Italian sausage
  • yellow onion
  • garlic
  • marinara sauce
  • pumpkin puree
  • dried oregano
  • ground nutmeg
  • fresh sage
  • Parmesan cheese
  • parsley
  • penne pasta
ingredients for pumpkin sausage pasta

How to Make Pumpkin and Sausage Pasta

Cook sausage in a heavy-duty deep pan until crumbled and browned. Stir in the onions and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant.

how to make pumpkin and sausage pasta

Add marinara sauce, pumpkin puree, oregano, nutmeg, and sage. Season with salt and pepper to taste. Simmer the sauce uncovered for about 5-7 minutes until slightly reduced and thickened.

pumpkin sausage pasta recipe in a skillet

Stir in Parmesan cheese and parsley. Add cooked pasta to the sauce and stir to combine with the sauce. If the sauce is too thick, thin out with reserved pasta water.

Few Tips & Recipe Notes

  • For extra heat, feel free to use hot Italian sausage. Just make sure to remove the casings from the sausage if not using ground sausage.
  • Best pasta for this recipe? Penne pasta or something similar that can hold up well, such as rigatoni, ziti, orecchiette, or cavatappi.
  • Before draining the pasta, reserve some of the pasta water to use in the sauce.
  • Substitute fresh sage with 1 teaspoon of dried sage or 1/2 teaspoon of rubbed sage.
  • Store leftover pumpkin sausage pasta in an airtight container for up to 3-4 days. Reheat over medium heat in a non-stick skillet with a splash of chicken broth.
pumpkin and sausage pasta

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pumpkin and sausage pasta recipe

Pumpkin Sausage Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: Italian
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Description

Pumpkin sausage pasta is thick, comforting, and flavorful. It’s incredibly easy to make and 100% approved by even the pickiest of eaters!

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 1 lb. mild Italian sausage
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 (24 oz.) jar plain marinara sauce
  • 1 (14 oz.) can pumpkin puree
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. fresh chopped sage leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 10 oz. dry penne pasta

Instructions

  1. In a heavy-bottom deep skillet (at least 12 or 13 inches), heat olive oil over medium heat. Add sausage and cook until browned, breaking up the sausage with a wooden spoon, about 5-7 minutes.
  2. Add onions and cook until softened, about 4-5 minutes. Stir in garlic and cook until fragrant.
  3. Add marinara sauce, pumpkin puree, oregano, nutmeg, and sage. Season with salt and pepper to taste. Simmer uncovered for about 5 minutes or until the sauce is slightly reduced and thickened.
  4. Cook the pasta according to package directions until al dente. Reserve about 1 cup pasta water and then drain the rest. Combine the pasta with the sauce. If the sauce is too thick, thin out with some of the reserved pasta water. Serve immediately.

Notes

  • Sausage: Feel free to use hot Italian sausage.
  • Pumpkin Puree: Make sure to use 100% pumpkin puree without any added ingredients and not pumpkin pie filling.
  • Sage: You can substitute fresh sage with 1 teaspoon dried sage or 1/2 teaspoon rubbed sage.
  • Pasta: I like penne pasta in this recipe but rigatoni, ziti, orecchiette, or cavatappi also work.

Nutrition

  • Serving Size:
  • Calories: 381
  • Sugar: 10.6 g
  • Sodium: 657.9 mg
  • Fat: 13.2 g
  • Carbohydrates: 53.9 g
  • Protein: 12.6 g
  • Cholesterol: 16.1 mg