Pumpkin sausage pasta is thick, comforting, and flavorful. It’s incredibly easy to make and 100% approved by even the pickiest of eaters!
- 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
- 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.
- Add onions and cook until softened, about 4-5 minutes. Stir in garlic and cook until fragrant.
- 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.
- 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.
- 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.
Keywords: fall pasta, quick pasta, kid friendly