This pumpkin sausage pasta is one of those fall dinners I look forward to making every year. It’s cozy, savory, and easy enough for a busy weeknight.

pumpkin sausage pasta this recipe

Why I Love Pumpkin Sausage Pasta

I love using pumpkin in savory recipes, and this pumpkin sausage pasta is one of my favorite ways to do it. I brown the sausage first, then make the sauce right in the same pan with marinara, pumpkin, fresh sage, and a little nutmeg.

The marinara keeps the pumpkin from tasting too sweet, while the sausage and Parmesan make everything savory and satisfying.

I always save a little pasta water for this one. The pumpkin sauce gets thick pretty quickly, and a splash is usually all it needs to loosen it up.

My girls are pretty picky about pumpkin recipes and usually go for sweeter things, like my pumpkin muffins, but this one is always a win. It’s cozy enough for fall but still easy enough for a weeknight.

Ingredients for Pumpkin Sausage Pasta

See the recipe card for full information on ingredients and quantities.

  • Italian Sausage: Mild or hot Italian sausage both work. If using links, remove the casings before cooking.
  • Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
  • Marinara Sauce: Use a simple marinara you already enjoy. It keeps the pumpkin savory and gives the sauce its tomato base.
  • Fresh Sage: Sage is so good with pumpkin and sausage; dried sage can be substituted if needed.
  • Pasta: Penne holds onto the thick pumpkin sauce well; rigatoni, ziti, or cavatappi also work.
ingredients for pumpkin sausage pasta

How to Make Pumpkin and Sausage Pasta

Check out the recipe card below for detailed instructions.

Step 1: Brown the sausage, then add the onion and cook until soft. Stir in the garlic.

how to make pumpkin and sausage pasta

Step 2: Add the marinara, pumpkin, oregano, nutmeg, and sage. Simmer uncovered until slightly thickened.

pumpkin sausage pasta recipe in a skillet

Step 3: Stir in the Parmesan and parsley. Toss with the pasta, adding reserved pasta water as needed to loosen the sauce.

My Tips for the Best Pumpkin Sausage Pasta

  • Brown the sausage well. Let it develop some color before adding the onion. Those browned bits add a lot of flavor to the sauce.
  • Let the sauce simmer uncovered. Pumpkin makes the sauce thick, and simmering helps the tomato and pumpkin flavors come together.
  • Don’t skip the sage. Pumpkin, sausage, and sage are such a classic fall combination, and the fresh sage gives this pasta a savory flavor that balances the sweetness of the pumpkin.
  • Save some pasta water. This sauce thickens quickly. Add the pasta water a little at a time until the sauce coats the pasta nicely.
  • Taste before adding more salt. Sausage, marinara, and Parmesan can all add salt, so season at the end
pumpkin and sausage pasta

What to Serve with Pumpkin Sausage Pasta

This pasta is rich and hearty, so I like serving it with something fresh on the side.

My Kale Apple Salad is especially good with it in the fall, while Maple Roasted Brussels Sprouts make an easy vegetable side. For something lighter, try my Harvest Salad.

More Easy Pasta Recipes

Italian Sausage Stuffed Shells

Ground Turkey Stroganoff

Chicken Sausage and Broccolini Pasta

Pesto Shrimp Pasta

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pumpkin and sausage pasta recipe

Pumpkin Sausage Pasta

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  • 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

Italian sausage, pumpkin, marinara, fresh sage, and Parmesan come together in this easy pumpkin sausage pasta. The savory tomato-pumpkin sauce is tossed with pasta for a cozy 35-minute fall dinner.

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 (15 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. Stir the Parmesan and parsley into the sauce.
  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.
  • Storing Leftovers: Refrigerate pasta in an airtight container for 3-4 days. Reheat gently with a splash of broth or water to loosen the sauce.

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