Ingredients
Scale
- 1 lb (450g) Short pasta (Penne, Rigatoni, or Fusilli)
- 1 lb (450g) Ground Italian sausage (mild or spicy)
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1 cup 100% pure pumpkin puree (not pie filling)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1 tablespoon fresh sage, chopped (or 1 tsp dried)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out at least 1 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
- Step 2: Brown the Sausage – While the pasta boils, heat a large skillet or pan over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon or spatula. Cook until the sausage is browned and crispy through, about 5-7 minutes. If there is excessive grease, drain all but about a tablespoon from the pan.
- Step 3: Sauté Aromatics – Reduce the heat to medium. Add the minced shallot and garlic to the skillet with the sausage. Sauté for 2-3 minutes until the shallot is translucent and the garlic is fragrant. Stir in the chopped sage and nutmeg, letting the spices toast for about 30 seconds to release their oils.
- Step 4: Build the Pumpkin Sauce – Stir in the pumpkin puree and heavy cream. Whisk the mixture gently into the sausage and aromatics until a smooth, orange sauce forms. Let it simmer gently for 2-3 minutes. If the sauce looks too thick, add the reserved pasta water a splash at a time until you reach your desired consistency. Stir in the Parmesan cheese until melted and smooth.
- Step 5: Combine and Plate – Add the cooked pasta directly into the skillet with the sauce. Toss everything together until every piece of pasta is perfectly coated in the creamy pumpkin mixture. Taste and add salt, pepper, or red pepper flakes as needed. Serve immediately in warm bowls, topped with extra Parmesan and fresh parsley.
- Cook Time: 30 minutes