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Creamy Pumpkin Pasta With Italian Sausage

Creamy pumpkin pasta with Italian sausage is a 25-minute dinner where browned sausage meets a silky pumpkin-cream sauce. Rigatoni or penne is tossed until glossy, then finished with a sticky balsamic glaze drizzle for sweet-savory depth.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni or penne pasta Use rigatoni for ridges that catch sauce; reserve some pasta water for thinning.
Sausage and sauce base
  • 1 lb Italian sausage, casings removed Break up as it browns for bite-size crumbles.
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 cup heavy cream Full-fat cream keeps the sauce silky.
  • 0.5 cup chicken broth Adds body and helps simmer the sauce.
  • 3 cloves garlic, minced Minced garlic blooms quickly for a fragrant sauce.
  • 0.5 cup grated parmesan cheese Stir in off-heat or on low to melt smoothly.
  • 1 tsp Italian seasoning Seasoning rounds out the pumpkin and sausage.
Finish
  • 2 tbsp balsamic glaze, for drizzling Drizzle right before serving for a sweet, glossy finish.

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Cook rigatoni or penne pasta according to package directions in boiling salted water, then drain and reserve 1/2 cup pasta water.
  2. Set pasta aside while you make the sauce so it’s ready to toss in at the end.
Brown sausage and build sauce
  1. Brown Italian sausage, casings removed in a large skillet over medium-high heat, breaking it up as it cooks until browned, about 8 to 10 minutes, with no pink remaining.
  2. Add minced garlic and cook until fragrant, about 1 minute.
  3. Stir in pumpkin puree, heavy cream, chicken broth, and Italian seasoning and bring to a gentle simmer, then simmer for 5 minutes so the sauce thickens slightly.
Finish with parmesan and toss
  1. Add grated parmesan cheese and stir until melted and smooth.
  2. Toss drained pasta into the sauce over low heat, thinning with reserved pasta water if needed until every piece is coated.
Serve
  1. Drizzle balsamic glaze over the top before serving, letting it fall in glossy streaks.

Notes

Pro tip: reserve pasta water and add it a splash at a time while tossing so the sauce turns glossy and clings to the rigatoni. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen. Freezing is not recommended because pumpkin-cream sauces can break after thawing. For a dietary swap, use half-and-half instead of heavy cream for a lighter result (the sauce may be slightly thinner).