Pumpkins, pumpkins everywhere and I just can’t get enough. In a sea of endless pumpkin treats it can be rare to find a delicious savory pumpkin dish but I have been on the hunt and this Pasta With Sausage & Creamy Sage Pumpkin Sauce is one of my newest Fall favorites, y’all!
When the boys were younger we used to always take them to the “pumpkin patch” every year. While it wasn’t a real patch, a local church would bring in thousands of pumpkins and set them up in a side field to sell and to little boys it sure seemed enormous.
It really was a sight to see – so many beautiful shapes, colors and sizes to choose from.
Here in Florida pumpkins don’t last long at ALL when you carve them – I am talking peeee-uuu stinky after 24 hours or so if left outside, but for decorative purposes we can get a few weeks out of uncarved pumpkins.
But today I’m talking about EATING pumpkin and this recipe is just so delicious. The creamy sage pumpkin sauce blends so perfectly with the Italian sausage.
This take on a Rachel Ray favorite is definitely a keeper and one that I will be making again soon – I may even try it as a side dish at Thanksgiving.
So it’s time to get your pumpkin on! The easy recipe is below and I hope you enjoy it as much as we did.
- 2 tbsp olive oil, divided
- 1 pound ground Italian sausage
- 4 cloves garlic, peeled & chopped
- 1 medium onion, diced
- 1 bay leaf
- 4 to 6 sprigs sage leaves, thinly sliced
- 1 cup white wine
- 1 1/2 cups chicken stock
- 1 cup canned pumpkin
- 1/3 cup heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- salt and black pepper to taste
- 1 pound pasta, cooked to al dente ( I used penne)
- Fresh Parmigiano cheese, for grating on top
- Heat a large skillet over medium high heat.
- Add 1 tablespoon of olive oil to the pan and brown the sausage.
- Transfer the sausage to a 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 chicken 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, nutmeg, and salt and pepper, to taste.
- Simmer mixture 5 to 10 minutes or until sauce thickens slightly.
- Remove the bay leaf from sauce and add the pasta to the sauce.
- Stir to combine over low heat for 1 minute.
- Garnish with shaved cheese and sage leaves.
- Store refrigerated for up to 3 days.
- Since the sauce will thicken, microwave for 45 seconds or so.
- Add a little more chicken stock and a splash of heavy cream and microwave for another minute or so until hot, stirring to combine.
- Add a bit more salt and pepper if needed.