Creamy Pumpkin Pasta with Chicken Sausage and Fresh Sage

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Creamy Pumpkin Pasta with Chicken Sausage and Fresh Sage

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8

Description

This Creamy Pumpkin Pasta with Chicken Sausage and Fresh Sage is the ultimate cozy fall dinner — creamy, savory, and ready in just 30 minutes. Tender pasta is tossed in a rich pumpkin and cream sauce infused with aromatic sage, garlic, and onion, then finished with melted Asiago and Parmesan cheese. It’s hearty, comforting, and elegant enough for guests, yet simple enough for busy weeknights.

Ingredients

  • 1 pound penne pasta (or any short pasta like rotini or rigatoni)
  • 1 pound chicken sausage (bulk or links with casing removed)
  • 1 tablespoon olive oil
  • 1 ½ cups chopped sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 2 cups low-sodium chicken stock
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt, or to taste
  • 1 cup heavy cream
  • 1 cup shredded Asiago cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley (for garnish)

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
  2. Cook the Sausage
    In a large skillet, cook the chicken sausage over medium-high heat, breaking it apart with a fork until browned and no longer pink. Transfer to a bowl and set aside.
  3. Sauté Aromatics
    In the same pan, add olive oil. Stir in the chopped onion and cook for 4–5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
  4. Add the Sage and Pumpkin Sauce Base
    Stir in the chopped sage and cook for 30 seconds. Pour in the chicken stock and bring to a gentle boil. Add pumpkin puree, cinnamon, nutmeg, and salt. Stir well until the mixture is smooth and creamy.
  5. Add the Cream
    Reduce the heat to low and stir in the heavy cream. Simmer for 2–3 minutes to thicken slightly.
  6. Combine Everything
    Return the cooked sausage and drained pasta to the pan. Toss well to coat the pasta evenly with the pumpkin sauce. Stir in the shredded Asiago cheese until melted and creamy.
  7. Serve
    Spoon the pumpkin pasta into bowls and sprinkle with grated Parmesan and fresh parsley. Serve immediately while warm.

Tips for Perfect Pumpkin Pasta

  • Use fresh sage: Its flavor is earthy and aromatic, balancing beautifully with the creamy pumpkin sauce.
  • Don’t overcook the pasta: Stop at al dente since it continues cooking in the sauce.
  • Grate your cheese fresh: It melts more smoothly and gives a richer flavor.
  • Adjust creaminess: Add more chicken stock if the sauce becomes too thick.

Variations

  • Vegetarian Option: Replace the chicken sausage with plant-based sausage or sautéed mushrooms. Use vegetable broth instead of chicken stock.
  • Add Veggies: Stir in roasted cauliflower, spinach, or kale for extra flavor and nutrition.
  • Make It Lighter: Substitute half of the heavy cream with evaporated milk or Greek yogurt for a lighter version.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently in a saucepan over medium heat, adding a splash of stock or milk to loosen the sauce. You can also reheat it in the microwave, stirring halfway through.

What to Serve With It

Pair this creamy pumpkin pasta with one of these fall favorites:

  • Garlic Bread or Homemade Dinner Rolls
  • Balsamic Brussels Sprouts
  • Simple Green Salad with Lemon Vinaigrette
  • Fall Fruit Salad with Honey Dressing

A Perfect Fall Comfort Dish

This creamy pumpkin pasta captures everything you love about autumn — cozy flavors, creamy texture, and a hint of sweetness from the pumpkin balanced by the savory sausage and cheese. It’s the perfect meal to enjoy on a cool evening with family or friends.

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