Pumpkin pasta with turkey sausage
Pumpkin pasta is something I am a huge fan of.
It makes the creamiest sauce and it’s not something you see every day.
You can make this year round; not just in the Fall!
However, I can see why someone would see that pumpkin pasta is reserved for Fall and I think that’s generally what we all think.
This pumpkin pasta is so creamy and flavorful. One of my favorite pasta shapes is used (bucatini) and it grips the sauce so well and I like that it’s thicker than regular spaghetti.
Tips for making this creamy pasta dish
- Use fresh herbs! There is nothing better than fresh herbs in a recipe.
- Use fresh seasoned turkey sausage; it helps bring out the flavors of this dish.
Can I use something other than turkey sausage?
Ground turkey or ground chicken would be a great alternative. You want leaner meats for this dish because I feel heavier alternatives like ground beef would overpower the delicate and creamy flavor of this dish.
You can.
I can’t have alcohol
You can omit and use pasta water.
Is there a substitute for heavy cream?
You can either omit it or use whole milk.
I haven’t tried this with a dairy alternative but I imagine almond or oat milk would work as well.
Other pumpkin pasta recipes that you may like:
Cheesy pumpkin and spicy sausage stuffed shells
Pumpkin mascarpone orecchiette with spicy sausage and broccolini
Whole wheat gnocchi with brown butter and sage pumpkin sauce
Pumpkin baked ziti with sage and sausage
Pumpkin Pasta with Turkey Sausage
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
Ingredients
- 1 pound fresh mild Italian turkey sausage
- 3/4 pound bucatini pasta
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 bay leaf
- 4-6 leaves sprigs of fresh sage, sliced into chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/8 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- Parmesan cheese, grated to top
Instructions
- In a pot, bring water to a boil and cook pasta until al dente then drain it and set aside.
- In a large skillet, brown sausage until cooked through. Remove from skillet and set aside.
- In the same skillet, add 2 tablespoons of olive oil and the minced garlic and onion and cook until soft & fragrant – about 5 minutes.
- Add in the bay leaf, sage, and wine and cook until wine reduces by half, about 2 minutes.
- Add the chicken stock and pumpkin puree and stir to mix well. Stir in the cream then add the sausage back in.
- Season with cinnamon, nutmeg, salt and pepper, and let simmer until sauce thickens, about 10 minutes.
- Add in the pasta and stir to get the sauce coated on all the pasta.
- Serve hot (remember to remove the bay leaf) with freshly grated Parmesan cheese.
Video
Notes
Photos by Jamie Vespa
Ashley
Monday 12th of October 2020
I made a half batch which would be perfect for two people! I’m only one which means I have leftovers ? I used regular pork sausage so next time I’ll leave out the salt and pepper because the sausage is well seasoned. I didn’t have chicken stock so I used broth and it was still very yummy! My first time cooking with sage and I really enjoyed the flavor. Next time I’ll add a bit more pumpkin, cinnamon, and nutmeg to up the flavor a bit. So good!
Don Schuldes
Thursday 17th of October 2019
Made this tonight and it was SO creamy and delicious! I chopped up the herbs for a more intense flavor and it turned out great! My nonvegan roommates also loved it
Julie Wampler
Monday 21st of October 2019
So happy to hear this!!
sally @ sallys baking addiction
Tuesday 8th of October 2013
Hi Julie! Me again. :) Wanted to let you know that I made this last night with some turkey sausage I picked up from Trader Joes. Kevin isn't a fan of pumpkin so I made it for my friend and I. We LOVED it!!
Julie
Tuesday 8th of October 2013
So awesome, Sally! I feel so honored that you made one of my recipes! Turkey sausage with this pasta sounds super yum!! xo
Carla's Confections
Friday 9th of November 2012
I really love the idea of making a recipe like this. You dont usually think pumpkin being in savory dishes (although the rest of the world doesnt think of pumpkin being used in sweet recipes), but it really does make for a great dish. I love the addition of the turkey sausage too. yum
Laura (Tutti Dolci)
Monday 5th of November 2012
I love anything pumpkin so this is my kind of pasta!