Spicy Pumpkin & Sausage Pasta

Spicy Pumpkin & Sausage Pasta – This delicious and decadent one-pot pasta is the perfect autumn comfort recipe. The pasta and sausage cook in one pan in a creamy pumpkin sauce with spinach and fresh Parmesan.

This pasta dish is a new fall favorite and best of all, it cooks in just one pan. First, you will saute some shallot and then brown the sausage. Once browned, you will stir in some pasta, broth, pumpkin puree, and half and half and let everything cook together for about 15 minutes. At the end, add in some spinach, sage, and top with lots of freshly grated Parmesan cheese. This is literally fall perfection in a bowl!

To make Spicy Pumpkin & Sausage Pasta, you will need:

• olive oil
• shallot
• ground hot Italian sausage
• minced garlic
• salt
• pasta of your choice
• chicken broth
• pumpkin puree
• half and half
• white wine (optional)
• baby spinach
• fresh sage
• Parmesan cheese

Recipe Tips and Suggestions:

• I used Gemelli pasta for this recipe which is a little more dense of a pasta. If you are using a thinner/lighter pasta, you may find it cooks more quickly or that you don’t need quite as much liquid.
• Feel free to swap the sausage for ground beef or turkey if desired.
• The spinach can also be swapped with kale, broccoli, and/or mushrooms.
• To make this recipe vegetarian/vegan friendly: leave out the sausage and swap the chicken broth for vegetable broth. For vegans, switch the half and half to almond or soy milk and either leave out the Parmesan cheese or use nutritional yeast.

Craving more savory pumpkin recipes? Try these!

Pumpkin Risotto
One-Pot Pumpkin Chili Mac
One-Pot Pumpkin Orzo and Chicken

Print

Yield: 4 servings

Spicy Pumpkin & Sausage Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Spicy Pumpkin & Sausage Pasta - This one-pot pasta is the perfect autumn comfort recipe with a creamy pumpkin sauce, spinach, and Parmesan.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 shallot, finely diced
• 1 pound ground hot Italian sausage
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/2 pound gemelli pasta
• 3 cups chicken broth
• 1/2 cup half and half
• 1 cup pumpkin puree
• 1/2 tablespoons fresh chopped sage
• salt
• 1 1/2 cups packed baby spinach
• 3/4 cup fresh grated Parmesan

Instructions

1. Heat the olive oil in a medium non-stick skillet over medium high heat. Add the shallot and cook until translucent, about 3 minutes.
2. Add in the sausage and break up with a spatula. Cook the sausage until it is lightly browned, about 5-7 minutes. Stir in the garlic. Pour in the wine, pasta, broth, half and half, pumpkin, sage, and 1 teaspoon salt. Stir to combine.
3. Lower heat to medium low. Cover the pan and let simmer for about 10-15 minutes, or until the pasta is tender. If needed, add in additional broth (may depend on density of pasta you are using).
4. Once the pasta is cooked, stir in the spinach and Parmesan cheese, and keep heating until the spinach is wilted.
5. Serve with additional Parmesan, sage, or parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 692Total Fat: 47gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 95mgSodium: 2049mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 33g

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