Sage Pumpkin Pasta with Spicy Sausage
For all those nights when you just need a wickedly easy, super fast and crazy cozy dinner, this Sage Pumpkin Pasta with Spicy Sausage is here for ya!
I created this recipe years ago and hadn’t gotten around to sharing it, but I simply couldn’t hold off any longer! It’s crafted from the mentality of my favorite recipe from my mom: Penne alla Vodka (recipe coming soon!), so there’s a shot of vodka added at the end to bring the sauce together…
But instead of using crushed tomatoes, we’ll use a can of pumpkin puree. It may sound funky, but I *promise* you’re gonna love it.
If you’d like to keep it vegetarian or vegan, simply leave out the sausage. The sage, onions and garlic with the pumpkin will bring plenty of savory, cozy flavor all on their own!
It’s easy enough for a quick weeknight dinner, but delicious enough to serve as a holiday dish!
Feel free to swap any other ingredients as needed: for shallots you can use a regular white or yellow onion, use any pasta you’d like and you can skip the vodka if needed! You could even play around with swapping the canned pumpkin for butternut squash (or any other squash) puree.
- 1/2 lb spicy Italian sausage
- 1/2 lb whole wheat penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 shallot diced
- 2 tablespoons fresh sage chopped
- 1 can pumpkin puree
- 1/2 cup water
- 2 tablespoon vodka
- 1/4 cup shredded parmesan
Cook pasta according to the directions on the package.
In a large saute pan, crumble the sausage and cook over medium-high heat until browned, about 8 minutes. Remove the cooked sausage to a paper towel lined plate with a slotted spoon and return the pan to the heat.
Turn the burner to medium heat and add in the olive oil, garlic and red pepper flakes. Cook for 1 minute, then add in the shallot and fresh sage. Cook for 5-7 minutes until onion is softened and fragrant.