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A bowl of pumpkin sausage pasta.

Creamy Pumpkin Sausage Pasta

  • Author: Cookies & Cups
  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American


Pumpkin Sausage Pasta is the perfect pasta dinner recipe for fall! Sweet Italian sausage and noodles are mixed in with a cheesy, creamy pumpkin sauce that is the definition of comforting!


  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1 pound bulk sweet Italian sausage
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cup chicken stock
  • 1/2 cup dry white wine
  • 1 cup canned pumpkin
  • 1/3 cup heavy cream
  • 1 pound rigatoni pasta
  • 6 ounces fresh spinach
  • 1/2 cup fresh grated Parmesan cheese, plus more to garnish


  1. Heat the olive oil in a large skillet over medium heat. Add in the onions and cook for 5 minutes, until starting to soften. Add in the Italian sausage and cook until no pink remains. Add in the garlic and cook for 1 minute.
  2. Season the meat mixture with the sage, salt, pepper, red pepper, and nutmeg.
  3. Add in the chicken stock, wine, pumpkin, and cream and bring mixture to a simmer. Reduce the heat and cook for 10 minutes on medium-low heat, stirring frequently.
  4. While the sauce is simmering, cook the pasta according to the package directions and drain.
  5. Stir the spinach into the sauce and cook for 2 minutes, until wilted. Add in 1/2 cup grated Parmesan and stir to combine.
  6. Add the drained pasta to the sauce and stir to coat. Serve warm with more cheese if desired.


  • Can I Use Fresh Pumpkin? Sure! It’s a bit of extra work because you’ll have to boil and mash the pumpkin, but if you’ve got the time, go for it.
  • Sausage Substitutions: You can use Italian sausage, other kinds of ground sausage, ground turkey, etc. Pick your favorite! If you want to make this a vegetarian meal and omit the sausage entirely, that works too.
  • Add in More Vegetables: I generally just leave it at spinach, but you could throw in chopped zucchini, peas, mushrooms, bell peppers, etc.
  • Can I Make this Ahead? Definitely. I find that this meal turns out best when you refrigerate the sauce/meat mixture and the pasta separately, and then combine them when you’re ready to eat the dinner.
  • Storage: Store leftovers in an airtight container in the fridge for 4-5 days. 

Keywords: pumpkin pasta, creamy sausage pasta

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