Pasta with Pumpkin and Sausage

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 462.7
  • Total Fat: 22.8 g
  • Cholesterol: 95.8 mg
  • Sodium: 912.5 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 28.1 g

View full nutritional breakdown of Pasta with Pumpkin and Sausage calories by ingredient
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Great pasta from Rachel Ray Great pasta from Rachel Ray
Number of Servings: 6


    1 tablespoon extra-virgin olive oil, plus 1 tablespoon
    1 pound lean sweet turkey sausage
    4 cloves garlic, cracked and chopped
    1 medium onion, finely chopped
    1 bay leaf, fresh or dried
    4 to 6 sprigs sage leaves, cut into chiffonade about 2 tablespoons
    1 cup dry white wine
    1 cup low sodium chicken stock
    1 cup canned pumpkin
    1/2 cup heavy cream
    1/8 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Coarse salt and black pepper
    1 pound penne rigate, cooded to al dente
    Romano or Parmigiano, for grating


Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and broun the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Number of Servings: 6

Recipe submitted by SparkPeople user JDOG33.

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Member Ratings For This Recipe

  • A family favorite! I use half and half and also sautee a bulb of fennel with the onion and garlic and it's always a hit! - 1/8/11

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  • Just made this afternoon since pumpkin is in season. It's a great tasting recipe that's kid friendly. To make it healthier, I substituted fat free evaporated milk for the cream, added quartered mushrooms, and used 100% WW pasta. - 10/22/10

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  • I thought this recipe was totally GRAWSOME, whole family loved it. Who knew pumpkin and pasta would go together? - 10/20/10

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  • Interesting recipe, good change from marinara. Great creamy texture. I had to substitue white wine for white wine vinegar. I don't recommend this swap, it was too sour (maybe try apple juice or water). I also used 1/2tsp ground sage instead of fresh. I'd like to try this dish from a professional :) - 11/10/09

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  • This is one of my fav. RR recipes! - 10/27/09

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