Creamy Pumpkin Pasta with Sage and Spicy Sausage
A Creamy Pumpkin Pasta with Sage and Spicy Sausage to bring all the fall feels in a quick and easy weeknight dinner dish!
I dreamt up this recipe back in college. It’s crafted from the idea of my favorite recipe from my mom: Penne alla Vodka, so there’s a shot of vodka added at the end to bring the sauce together… and for fun!
But instead of using crushed tomatoes as we would in a Classic Penne alla Vodka sauce, we use a can of pumpkin puree. It may sound funky, but I *promise* you’re gonna love it.
Although pumpkin may classically be used as a component to sweet fall treats and desserts (like this Vegan Pumpkin Spice Chocolate Chip Skillet Cookie or these Pumpkin Spice Latte inspired Fall Pancakes), pumpkin is delicious in savory dishes as well.
With the combination of spicy sausage and crumbly sage, we exchange the inherent sweetness of the pumpkin puree for a lovely counterbalance to keep this creamy pumpkin pasta dish light and delicious.
How to Make the Creamy Pumpkin Pasta with Sage and Spicy Sausage vegan or vegetarian?
Simply leave out the sausage! The sage, onions and garlic with the pumpkin will bring plenty of savory, cozy flavor all on their own! Maybe add in an extra pinch of crushed red peppers if you like a little spice!
It’s easy enough for a quick weeknight dinner in the Fall, but delicious enough to serve as a holiday dish!
Feel free to swap any other ingredients as needed:
1. For shallots, you can use a regular white or yellow onion
2. Use any pasta you’d like and have on hand.
3. Skip the vodka if needed!
4. Don’t have pumpkin puree? Try butternut squash (or any other squash) puree instead!
A creamy pumpkin pasta dish made with spicy sausage, sage and pumpkin 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.
Add in the can of pumpkin and water and stir well. Let cook down for 10 minutes, then add in the pasta and vodka. Stir well, sprinkle in the parmesan and serve!