Creamy Pumpkin Sausage Sage Pasta Recipe

Oh my gosh, this pumpkin sausage fettuccine is my go-to fall comfort food! The creamy pumpkin sauce with a hint of nutmeg and that savory sausage always hits the spot, plus cooking it makes my whole apartment smell like a cozy autumn dream.

I love creating dishes that balance comfort and flavor, and my Creamy Pumpkin Sausage Sage Pasta does just that. With 8 ounces of Italian sausage for protein and 1 cup of pumpkin puree rich in vitamins, this dish satisfies both taste buds and nutritional needs.

The addition of half a teaspoon of ground nutmeg and a teaspoon of dried sage highlights the seasonal warmth, while 12 ounces of fettuccine pasta provide wholesome carbohydrates. My favorite touch is the freshly grated Parmesan cheese that ties it all together.

Ingredients

Fettuccine noodles: Full of carbs, they give you extra energy and a solid foundation.

Protein and a taste that is spicy and salty.

That is what you get from a sausage like Italian, which is commonly used in dishes such as lasagna and other pasta preparations.

Pumpkin puree: Delivers a creamy texture and is packed with fiber and vitamins.

Cream: Heavy cream is used to achieve the richness and silkiness in the sauce.

Umami flavor and cheesy depth come from Parmesan.

Nutmeg, ground: A spice that warms.

Complements the natural sweetness of pumpkin.

Sage, when dried: Imparts a flavor that is a wonderful combination of nutty, slightly herbaceous, and aromatic.

Red pepper flakes: For spicy brightness; use them in a pinch.

Ingredient Quantities

• 12 ounces fettuccine pasta
• 1 tablespoon olive oil
• 8 ounces Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried sage
• 1/4 teaspoon red pepper flakes (optional)
• Fresh sage leaves, for garnish

Instructions

1. Prepare the fettuccine pasta according to the package directions, cooking it until it is al dente. Drain the pasta and put it to the side.

2. In a big frying pan, warm the olive oil over medium heat.

3. Place the Italian sausage in a skillet. Use a spoon to break it up and stir it around as it cooks. Continue cooking and stirring until the meat is browned and no longer pink, about 5-7 minutes.

4. Sauté the minced garlic with the sausage for 1-2 minutes until it becomes aromatic.

5. Blend in the pumpkin puree, heavy cream, and grated Parmesan cheese. Mix thoroughly to combine.

6. Spice up the sauce with nutmeg, salt, and black pepper, and it should be satisfying. Add your powdered sage and red pepper flakes, if you are using them, and stir until the sauce is smooth and piping hot.

7. Permit the sauce to gently simmer for approximately 5 minutes so that the flavors can blend with each other.

8. Put the fettuccine in the skillet and add the sauce, tossing to mix the two thoroughly.

9. Check the flavor and tweak the seasoning if needed. You can add more salt, pepper, or nutmeg to taste.

10. Serve the pasta hot and garnish it with fresh sage leaves.

Equipment Needed

1. Large pot
2. Colander
3. Large frying pan or skillet
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Sharp knife
7. Cutting board

FAQ

• Can I substitute fettuccine with another type of pasta?Indeed, any pasta of your choice can be used, such as penne, linguine, or spaghetti, depending on what you have at your disposal.
• Is there a vegetarian version of this recipe?Omit the Italian sausage to make it vegetarian, or replace it with vegetarian sausage alternatives.
• Can I use fresh pumpkin instead of canned pumpkin puree?Certainly! Just ensure the pumpkin is either roasted or steamed until it is soft. Then, blend it thoroughly into a smooth puree.
• How can I make this dish spicier?Modify the quantity of red pepper flakes to your liking, or include a dash of cayenne pepper if you desire a more fiery dish.
• Can I use something other than heavy cream?Substituting with half-and-half is an option, but be aware that the resulting sauce will be a little less creamy.
• How do I store leftovers?Keep in a hermetically sealed receptacle within the chilled section of your kitchen for a maximum of 72 hours. Restore to palatable warmth by means of the stovetop or an interpreted microwave oven. If the result seems too thick, add a dash of half-and-half.
• What wines pair well with this dish?A chilled white wine, such as Pinot Grigio, or a light red wine like Chianti pairs nicely with these flavors.

Substitutions and Variations

Fettuccine pasta:
Use linguine or spaghetti for a similar texture, or opt for zucchini noodles if you’re looking for a low-carb substitute.
Italian sausage:
Consider turkey sausage for a lighter alternative, or use a vegetarian sausage for a meatless version.
Pumpkin puree:
Use butternut squash puree or sweet potato puree instead for a diverse flavor profile.
Heavy cream:
Utilize half-and-half or coconut milk for a less heavy but still creamy option.
Grated Parmesan cheese:
Use Pecorino Romano or nutritional yeast to replace for a dairy-free alternative.

Pro Tips

1. Pasta Timing Cook the fettuccine slightly less than al dente if you plan to toss it with the sauce for a few extra minutes. This prevents the pasta from becoming overcooked and mushy while it absorbs the flavors of the sauce.

2. Browning for Flavor Ensure that the sausage is well-browned for maximum flavor. Browning creates a flavorful fond (caramelized bits) at the bottom of the pan, enhancing the dish’s depth when deglazed with the pumpkin and cream mixture.

3. Fresh Parmesan Finish For an extra touch of flavor, reserve some fresh Parmesan to sprinkle on top of the finished dish for serving. This adds a fresh, cheesy note and a touch of elegance.

4. Herb Infusion Lightly fry the fresh sage leaves in a bit of olive oil before using them as a garnish. This crisps the leaves and infuses the oil with sage flavor, which you can drizzle over the finished pasta for an aromatic finish.

5. Balance the Creaminess If the sauce is too thick, use a bit of the pasta cooking water to adjust the consistency to your liking. The starchiness of the pasta water helps to create a silky, cohesive sauce.