Description
Rich pumpkin, savory sausage, and cozy spice—this 25-minute pasta is like a fall candle came to dinner. Tossed in a velvety sauce with a nutmeg whisper and Parm melt, it’s comfort food that feels fancy but cooks fast.
Ingredients
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12 oz penne pasta (or rigatoni/fusilli)
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1 tbsp olive oil
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1 lb sweet Italian sausage (casings removed)
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3 cloves garlic, minced
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1 cup canned pumpkin purée
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½ cup chicken broth (or veggie broth)
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½ cup heavy cream
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¼ tsp ground nutmeg
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Salt & pepper, to taste
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½ cup grated Parmesan
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Optional: chopped parsley, red pepper flakes
Instructions
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Cook pasta in salted water until just al dente. Reserve ½ cup pasta water, then drain.
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Brown sausage in olive oil in a large skillet over medium heat, 5–7 mins. Push to sides.
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Add garlic, cook 1 min. Stir in pumpkin, broth, cream, nutmeg, salt & pepper. Simmer 5–7 mins.
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Add pasta to sauce, tossing to coat. Stir in Parmesan. Thin with pasta water as needed.
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Serve hot, topped with parsley, more cheese, and optional red pepper flakes.
Notes
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Add kale or spinach in final 2 mins of simmering.
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Make it spicy with hot sausage and chili flakes.
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Use coconut cream & lentils for a plant-based version.
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Reheats beautifully—just add broth to loosen!
- Prep Time: 5 mins
- Cook Time: 20 mins
Nutrition
- Calories: 540 kcal per serving
- Fat: 28g
- Carbohydrates: 50g
- Protein: 23g