Pumpkin Sausage Pasta

Looking for Fall flavors?

Pumpkin Sausage Pasta is soooo easy and actually really delicious. If you’ve been around here for a long while—think back to maybe 2014/15-ish—I published a similar recipe when I had the bright idea to pair pumpkin with sausage. Some quick Googling in fact showed me I was not the first person to dream up this pairing, but it did none the less proove how delicious these two ingredients are together.

The only thing I will say is, originally, I used the Tuscany Pumpkin Sauce from Cucina Antinca, and I loved it! Unfortunately, it’s no longer made so I had to find a substitute. Enter: Autumnal Harvest Creamy Pasta Sauce from Trader Joe’s. It’s made with both pumpkin and butternut squash. It really is delicious and my boys loved it, but you can substitute it with any other pumpkin/squash/autumn sauce you find. (I’m going to grab a jar of this one next time I’m at Williams-Sonoma to see how we like it.) The point is to have a jar on hand so you aren’t having to make a sauce. File this recipe under your “quick and easy weeknight suppers.”

Can we also quickly talk about the Staub pumpkin cast iron cocotte? I’ve had mine for probably ten years and it’s just as beautiful as the day I purchased it. I even included it in my TAOLB Fall Edit. (I have the orange pumpkin, but I think the green one is such a beautiful, unexpected pop of freshness to the fall season.) It’s beautiful sitting on my stove as decor, but is also functional for making fall soups and pastas.

Pumpkin Sausage Pasta

ingredients:

  • 1 pound jar of pumpkin pasta sauce

  • 1 pound pasta, I think a shaped pasta works better than noodles, such as bowtie or corkscrew

  • 1 pound ground Italian sausage

  • Parmesan cheese

  • 1 TBS dried sage for garnish

directions:

  1. Cook pasta according to package directions.

  2. Cook sausage in a large sauce pan until cooked through. Drain excess fat.

  3. Pour pasta sauce over cooked sausage, then add cooked pasta and mix over medium heat until well incorporated.

  4. Serve hot and garnish with Parmesan cheese and dried sage.

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