This creamy pumpkin sauce with pasta makes a perfect Fall meal and also a quick dinner for Halloween. With or without sausage, this pasta with a sage flavored sauce is divine.
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With Halloween tomorrow I rummaged through the pantry to find a can of pumpkin that was probably unused from last year’s Thanksgiving dinner.
I usually buy extra thinking I’ll get around to making more pumpkin muffins or pumpkin bread which often never happens because I’m on to maple season!
Needing a quick dinner and spotting a recipe that I adapted from Bon Appetit, I made this pumpkin sauce with pasta for supper Sunday night.
Using fresh sage from my garden put this simple pumpkin pasta recipe over the top.
And did I mention I also made brown butter that I fried the sage leaves in?
Mixing this into the pumpkin sauce really satisfied my tastebuds!
Table of Contents
Why I Love This Pumpkin Sauce with Pasta
Pumpkin sauce for pasta is so easy to make.
Flavored with sage and red pepper flakes, this creamy pasta sauce is craveworthy.
I have always loved a brown butter sauce with sage, but this pumpkin cream sauce recipe incorporates more of Fall flavors.
The pumpkin in the recipe meant I didn’t have to use as much cream but still ended up with a creamy sauce.
Less calories. More flavor. A win-win for me!
And dinner was on the table fast!
Main Ingredients for Pumpkin Sauce with Pasta
Italian sausage or chorizo – Here in Denver I like Boulder sausage, whether chorizo or Italian. If using Italian decide whether you want spicy Italian or not. Feel free to adjust the red pepper flakes in the recipe if using the spicy.
Pasta- I like a tube shaped pasta because it holds the sauce so well. So ziti, rigatoni or penne work. BE sure to cook al dente.
Onion, garlic and seasonings – I prefer fresh sage but if you only have dried sage then stir it in with the red pepper flakes, but fresh sage should be stirred in before serving
Pumpkin Puree – Use plain unsweetened pumpkin puree unless you want this pasta to taste like pumpkin pie.
Heavy Cream – I would not recommend using Half and Half because the sauce will not be as rich.
Pasta Water- Pasta water not only adds flavor, it helps thicken the sauce. Chicken broth can also be used for flavor, but I would start with less than is called for in the recipe.
Brown Butter Sage Leaves- Totally optional, but if you’ve never had crisp salted sage leaves you are missing out. And the brown butter really does give something extra to the sauce. Plus it makes the kitchen smell so good!
Steps To Make Pumpkin Sauce with Pasta
- Cook the pasta.
- Make brown butter and cook the sage leaves.
- In a large skillet or a large pot, brown the sausage if using.
- When sausage is browned on one side add the onions and garlic, fennel seeds and red pepper flakes.
- Stir in pumpkin puree until warm and then add pasta water to combine.
- Stir in pasta, adding more liquid if needed until pumpkin sauce coats the pasta. Add sage, lemon juice and zest and parmesan. Toss to combine the pumpkin cream sauce pasta.
- Drizzle brown butter over the top and garnish with fried sage leaves and other optional garnishes. Serve in pasta bowls and Enjoy!
FAQ’s
What does pumpkin taste like?
Pumpkin has a neutral, earthy taste which is why it can handle many seasonings-in this case sage.
What goes with pumpkin pasta sauce with sage?
I served this with garlic rolls and salad. Any simple green vegetable would work, such as asparagus or broccoli. Pumpkin pasta sauce is a rich dish but if you are making this without the sausage it would make a great side dish to accompany chicken or beef.
What else can pumpkin pasta sauce be used for?
This cream sauce can also be used to top pumpkin ravioli, in which case fried sage leaves and chopped toasted walnuts would make a great topping. This sauce could also be incorporated into lasagna or used over gnocchi. You could use it over spaghetti squash or even on chicken meatballs.
As you can see there are lots of options when you make this pumpkin cream sauce.
I think that’s another thing I like about this pumpkin sauce with pasta recipe.
With or without the sausage, this pumpkin sauce pasta can be used so many ways.
Try it and let me know your thoughts.
And Happy Halloween!
Other Pumpkin and Sage Recipes You May Enjoy
Farro and Kale Squash Salad with a Sage Brown Butter Vinaigrette
Roasted Squash with Dates and Sage
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
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Easy Pumpkin Cream Sauce for Pasta
- Prep Time: 20 Minutes
- Total Time: 20 minutes
- Yield: 4 – 6 Servings 1x
- Category: Pasta
- Cuisine: Italian/American
Description
This rich cream sauce made with pumpkin puree and sage is also spicy and delectable with the addition of sausage. Easy to whip up, this sauce with or without the sausage would also make an incredible lasagna but you might have to double it.
Ingredients
1 lb Italian Sausage or Chorizo sliced into 1” pieces
1 lb tube shaped pasta such as ziti or rigatoni or penne
1/4 c olive oil
1 medium onion, finely chopped
6 garlic cloves, finely chopped
1–1 1/2 t red pepper flakes (depends on how spicy you like your sauce)
1/4 t crushed fennel seeds
2 T fresh chopped sage plus a handful of sage leaves for browned sage leaves
1 15 oz can unsweetened pumpkin puree
1/2 c heavy cream
Zest of 1 large lemon
Juice of half the lemon
2 ox finely grated Parmesan cheese or about 1 cup
1 1/2 c pasta water or chicken broth
Browned Butter Sage Leaves
2 T butter
Handful of Sage Leaves
Coarse Salt for sage and also for pasta (I added about 3/4 t of salt to the recipe but adjust to your taste.)
Optional
Pumpkin Seeds for Garnish
More Parmesan and Red Pepper Flakes for Passing
Roasted squash to mix in or garnish with
Instructions
Cook pasta according to package directions in well salted water until al dente. Do not overcook. Reserve 2 cups of pasta water and then drain the pasta.
If you are using the brown butter sage leaves, place 2 T sweet, unsalted butter in a small skillet over medium heat. Cook butter until melted and brown. It will start to sizzle. Once it stops sizzling add the sage leaves and reduce heat to low so you don’t burn the butter. Sage will cook very quickly and turn crispy. Remove to a paper towel to drain and sprinkle with coarse salt. Do not throw away the butter.
Heat oil in a large Dutch oven over medium heat. Add Italian or chorizo sausage and brown. Then add the chopped onions and garlic, fennel seeds and red pepper flakes. Stir often until onion is soft, about 10 minutes. Try not to let it brown.
Mix in pumpkin puree and cook stirring often until warmed through. Stir in cream and 1 1/2 c pasta water or chicken broth. Add al dente pasta to sauce, adding more liquid as needed or until sauce coats pasta, about 2 minutes. Add fresh sage, lemon juice, lemon zest and Parmesan, tossing to combine. Drizzle the brown butter over pasta or individual servings.
Serve with optional garnishes.
Notes
Sausage is optional.
If using dried sage, use less or as needed and stir in with the red pepper flakes. Fresh sage should be stirred in at the end.
Karen (Back Road Journal)
Tuesday 12th of November 2024
Abbe, my husband would absolutely love this pasta dish, can't wait to try it.
Abbe
Friday 15th of November 2024
Thanks Karen. Manservant loved it too!
Gerlinde de Broekert
Saturday 2nd of November 2024
I might just make this when I get home, but I can't tell my man what is in it. I love garnishing with fried sage leaves.
Mimi Rippee
Thursday 31st of October 2024
This sounds wonderful! I am making something similar tomorrow for girlfriends, but I hadn’t planned on the sage leaves. And I just lost my huge sage plant in my garden. Too much rain. Darn. HTTP://www.chefmimiblog.com