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This pumpkin sausage pasta is the easy Fall pasta dish you need to make! Spiral pasta mixed together with sausage and cubes of pumpkin make this a delightfully easy and flavorful meal that requires very little effort!
Pumpkin in October is nearly a given, right? We see pumpkins start to show up everywhere mid-September and it completely explodes in October! However, how often do you see actual pumpkin being used in savory recipes? It’s definitely more frequent now thanks to food blogs, but sweet pumpkin treats still outrank the savory.
I remember it was my mission for several years to only showcase pumpkin in savory dishes because I wanted to show how versatile it was and it was a great, hearty choice to add into weeknight meals. It’s basically like the zucchini of Fall.
This recipe is one of my favorites this season because instead of using pumpkin puree to make a creamy sauce, I actually use cubed pumpkin in the pasta to give it bulk and texture. It’s not super sweet and it pairs so well with the kale and sausage. It’s rich in vitamins and minerals, and gives the dish its characteristic sweetness and earthy flavor. The other ingredients help to round out the flavors and make this a well-rounded, hearty meal.
Recipe Ingredients
Here’s everything you need to make pumpkin sausage pasta. Make sure to check out the recipe card at the bottom of the article to find the exact ingredient quantities.
- Fusilli, rotini, or cavatappi, as pictured. It provides a sturdy base for the dish
- Sweet Italian sausage – adds flavor and protein. You’ll want the fresh sausage that in casing and you have to squeeze it out of its casing. I also have made this with spicy Italian sausage and also made a vegan version with Impossible ground sausage!
- Fresh pumpkin – if you don’t have pumpkin, you can substitute sweet potato, butternut squash, or even carrot. These will all give the dish a different flavor, but will still be delicious.
- Kale – dinosaur (lacinato) kale or baby spinach. It adds color but most importantly, nutrients!
- Parsley – provides fresh flavor.
- Parmesan cheese – adds a salty, umami flavor.
How to make pumpkin sausage pasta
For exact steps, the recipe card below details everything out.
- Cook pasta
- Heat a large skillet over medium heat. Add sausage and cook until browned, using a wooden spoon to break it up into crumbles. Afterwards, you’ll remove the sausage and add in the rest of the ingredients.
- Return to skillet. You’ll want to return the sausage to the skillet after everything else is cooked.
- Remove from heat and serve with more parmesan cheese and parsley.
Variations or add-ins that can change up the flavor profile:
- For a spicier dish, add red pepper flakes or use hot Italian sausage.
- For a sweeter dish, add maple syrup or brown sugar.
- For an even more Autumnal dish, add cinnamon, nutmeg, or cloves.
Serving and leftovers
This dish can be served as is, or with a side of bread or salad. It would also be good topped with crumbled bacon or crispy fried sage leaves.
This pasta can be stored in a container in the refrigerator for up to five days. To reheat, pop in the microwave for 45 seconds or more, depending on how hot you like your meals.
More savory pumpkin recipes to try
Pumpkin Lasagna with Sausage and Kale
Cheesy Pumpkin and Sausage Stuffed Shells
Pumpkin Sausage Pasta
Ingredients
- 8 ounces (227 g) fusilli, rotini, or cavatappi pasta, cooked according to package directions
- 1 pound (454 g) sweet Italian sausage
- 2 tablespoons olive oil
- 3 cups (348 g) fresh pumpkin, cubed into 1/2 inch pieces
- 1 teaspoon kosher salt, plus more for taste
- ¼ teaspoon ground black pepper, plus more for taste
- 2 cups (42 g) baby spinach or lacinato kale, packed
- 3 tablespoons fresh parsley, finely chopped
- 3 tablespoons (42 g) butter
- ¼ cup (25 g) finely grated parmesan, plus more for topping
Instructions
- Cook pasta according to package directions in salted water.8 ounces (227 g) fusilli, rotini, or cavatappi pasta
- Heat a large skillet over medium heat. Add sausage and cook until browned, using a wooden spoon to break it up into crumbles.1 pound (454 g) sweet Italian sausage
- Remove the sausage from the pan with a slotted spoon. Add in the oil, pumpkin, salt and pepper and cook for 12-14 minutes, stirring occasionally, until pumpkin is fork tender.2 tablespoons olive oil, 3 cups (348 g) fresh pumpkin, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the sausage back to the pan with spinach and parsley and cook for 1 minute. Stir in the cooked pasta, butter and parmesan until well combined.2 cups (42 g) baby spinach or lacinato kale, 3 tablespoons fresh parsley, 3 tablespoons (42 g) butter, ¼ cup (25 g) finely grated parmesan
- Remove from heat and serve with more parmesan cheese and parsley.
