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.
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:
Pumpkin Pasta with Turkey Sausage
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 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
- 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.
Photos by Jamie Vespa