Creamy Pumpkin Pasta with Chicken Sausage and Sage

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Creamy Pumpkin Pasta with Chicken Sausage and Sage

This comforting fall-inspired pasta dish is incredibly creamy, deeply savory, and ready in under 30 minutes. Tender penne pasta is coated in a velvety pumpkin sauce infused with fresh sage, aromatic onions, warm spices, and hearty chicken sausage. It’s a simple, elegant dinner that brings together seasonal flavors in a way that feels both cozy and sophisticated.

This recipe is ideal for busy weeknights, yet impressive enough for guests. The pumpkin puree adds natural creaminess and richness without making the dish heavy, while the sage complements the sauce with its earthy fragrance. Using chicken sausage keeps the dish light but satisfying, making it a balanced and nourishing meal for cooler days.

Ingredients

  • 1 pound penne pasta
  • 1 pound bulk chicken sausage (or links with casings removed)
  • 1 tablespoon olive oil
  • 1½ cups chopped sweet onion
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 2 cups low-sodium chicken broth
  • 1 cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 cup heavy cream
  • 1 cup shredded Asiago cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions

1. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. Brown the Chicken Sausage

Heat a large skillet over medium-high heat. Add the chicken sausage and cook, breaking it into small pieces with a wooden spoon. Once it is fully browned and no longer pink, transfer the sausage to a bowl and set aside. Discard any excess fat from the pan.

3. Build the Aromatics

Return the skillet to medium heat and add the olive oil. Stir in the chopped onion and cook for 4–5 minutes, or until softened and lightly golden. Add the minced garlic and cook for 1 additional minute.

4. Add the Sage

Stir in the chopped fresh sage and cook for 30 seconds, allowing the herb to release its aroma.

5. Create the Sauce Base

Pour in the chicken broth and scrape up any browned bits from the skillet. Bring the mixture to a gentle boil. Stir in the pumpkin puree, cinnamon, nutmeg, and salt. Let the sauce simmer for 2–3 minutes, stirring until smooth.

6. Add the Cream and Cheese

Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to warm through before adding the Asiago cheese. Stir until the cheese melts into the sauce, creating a silky texture.

7. Combine Everything

Return the cooked sausage to the pan. Add the cooked pasta and toss well so every piece is coated generously in the creamy pumpkin sauce. Adjust seasoning to taste.

8. Serve

Spoon the pasta into bowls and finish with grated Parmesan and a sprinkle of fresh parsley.

Tips for Best Results

  • Generously salt the pasta water. This enhances the flavor of the entire dish.
  • Use fresh sage if possible. Its earthy, vibrant flavor elevates the sauce.
  • Cook pasta just to al dente. It will continue cooking slightly in the hot sauce.
  • Grate your own cheese. It melts more smoothly than pre-shredded varieties.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat, adding a splash of chicken broth to loosen the sauce. You may also reheat in the microwave in short intervals, stirring between each one.

 

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