Pumpkin Sausage Pasta

My inspiration for this recipe was from Simply Organic’s website (I saw the recipe on their Facebook page!) I changed a couple of things (as always….I am notorious for doing that). I wanted to use a natural sausage with no preservatives and ended up using about 3 ounces less than called for – which was still a lot of meat for us and I swapped the heavy cream for whole milk. I have that on hand as Walker drinks it but I just cannot buy whole cream, to me whole milk is like drinking cream these days. And I swapped in more broth for the wine with me being pregnant. Otherwise I followed the recipe.

I really enjoyed the pasta dish. Very Fall feeling! My highlight of the dinner was turning my back to the cooling plate of sausage on the counter behind me. I turned around and Walker had scooted his little step stool over and was happily munching away…..

Pumpkin Sausage Pasta


  • 2 Tbsp extra virgin olive oil
  • 4 hot Italian sausage links (I used a 13.3 ounce of Isernio), taken out of the casings
  • 1 yellow onion, peeled and chopped
  • 4 tsp granulated garlic
  • 2 tsp dried sage
  • 1 Bay leaf
  • 2 cups lower sodium chicken broth
  • 1 cup canned pumpkin purée
  • ½ cup whole milk
  • ½ tsp ground nutmeg
  • ½ tsp ground black pepper
  • 1/8 tsp ground cinnamon
  • Salt, if desired
  • 1 lb penne pasta


Heat a large non-stick skillet over medium-high heat, add in 1 Tablespoon of the oil and the sausage, crumbling up as it browns. Take off the heat and drain on a couple of paper towels.

Add the remaining oil and the onion to the pan, cook until soft, add in the garlic and cook a bit more. Add the sage, bay leaf and 1 cup of the broth, let reduce by about half, about 2 minutes. Add the remaining broth and pumpkin, stir well. Add the sausage, milk and seasonings, stir in. Cover, reduce to medium-low and let simmer for 10 minutes.

Meanwhile cook the penne in a large pot of boiling water, to package time. Drain and add the hot pasta to the sauce, toss to combine. Add salt if desired to taste and serve.

Serves 4.




  1. This looks delicious!!

    I’m trying to find some recipes for this Autumn and this looks great, plus I just discovered Pumpkin Puree in Whole Foods in the UK yesterday! So thank you 🙂

    Rubelle’s Moon

  2. THIS is a MUST!!! WOW!

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