This creamy pumpkin pasta with sausage and kale is everything I want in a fall dinner – comforting, flavorful, and on the table in 25 minutes! The silky pumpkin pasta sauce coats every twist of trottole pasta (those fun pig tail shapes), with bits of crumbled sausage and tender kale caught in all the nooks and crannies. Simple enough for a weeknight, delicious enough for a dinner party.
It’s zucca (pumpkin) season here in Italy, and if living here has taught me anything, it’s that seasonal cooking always creates the best-tasting dishes. And to make the best pasta with pumpkin, simplicity is key.
I’ve paired my homemade Hokkaido pumpkin purée (you can use Libby’s canned pumpkin) with a local salsiccia (Italian sausage with salt and pepper only), and kale for extra nutrition and a nice pop of green. Luca isn’t a fan of pumpkin, in any form, but he loves this pasta!
The pumpkin sauce gets its creamy texture from a bit of mascarpone and cream, which melts together without being heavy. This creamy pumpkin pasta has quickly become one of our favorite fall dinners. Sometimes I use baby spinach instead of kale, and it’s just as good!
If you love this pumpkin pasta sauce recipe, you might also enjoy my Homemade Pumpkin Pasta Dough or my Almost Pasta alla Norcina for another creamy sausage pasta.
Jump to:
What is Pumpkin Pasta Sauce?
Pumpkin pasta sauce is a creamy, savory sauce made from pumpkin puree blended with a little heavy cream, mascarpone cheese, and warm spices like sage and freshly grated nutmeg.
Unlike sweet pumpkin pie, this pumpkin sauce for pasta highlights pumpkin’s earthy, slightly sweet flavor in a savory way. The result is a silky pumpkin cream sauce that clings beautifully to pasta and pairs perfectly with Italian sausage and hearty greens.
And if you have any self-proclaimed pumpkin-haters in your life, rest assured, if Luca loved this pasta (he can’t stand pumpkin of any kind), then it’s likely your family will too!
Why This Recipe Works
- Ready in 25 minutes. The sauce comes together while your pasta cooks. No long simmering is required for this easy pumpkin pasta sauce.
- Trottole pasta traps flavor. Those twisted spirals (also called pigtail pasta) catch bits of sausage and kale in every bite. The texture experience is AMAZING!
- Mascarpone creates silkiness. It tastes just like heavy cream, melts more smoothly than cream cheese, and, without the tang, gives the pumpkin cream sauce a restaurant-quality texture without extra effort.
- Balanced nutrition. Pumpkin delivers 245% of your daily vitamin A per cup. Kale adds vitamin K and fiber. The sausage provides protein. One bowl covers just about everything!
- A great way to take advantage of seasonal pumpkin
- Incredibly flexible. This pumpkin sauce recipe scales easily and works with whatever pasta shape you have on hand.
Pumpkin Pasta Sauce Ingredients
Here’s what you need for this pumpkin pasta sauce recipe. Each ingredient plays an important role in building layers of flavor. See the recipe card for exact quantities.
For the Pasta
- Trottole pasta is my top choice for pumpkin pasta recipes. Those twisted spirals trap all the delicious bits of sauce, sausage, and kale. Can’t find trottole? Penne, rigatoni or any tube pasta works for this pumpkin sauce (even spaghetti).
For the Pumpkin Sauce
- Italian sausage (salsiccia) adds savory depth to this sausage and kale pasta. I use traditional Italian salsiccia, but any Italian sausage works. Mild or spicy, your choice.
- Extra virgin olive oil for sautéing. Use good quality since it adds flavor.
- Garlic cloves, smashed, which we’ll brown slowly to infuse the oil with flavor.
- Onion, finely diced, creates an aromatic base for the pumpkin sauce for pasta.
- Rubbed sage brings classic fall flavor that pairs beautifully with sausage and pumpkin. Essential for authentic pumpkin sage pasta flavor. Fresh sage works too, just use less and fry it lightly when you sauté the garlic clove.
- Crushed red pepper flakes (optional) for a gentle kick of heat.
- Kale, stems removed and roughly chopped. Tuscan kale (cavolo nero) or curly kale both work well for this Tuscan kale pasta.
- Dry white wine deglazes the pan and adds brightness. The alcohol cooks off completely.
- Pumpkin puree is the star of this pumpkin pasta sauce. Homemade or Libby’s canned pumpkin both work perfectly. Avoid pumpkin pie filling, which has added sugar and spices added to it.
- Mascarpone cheese creates that luxuriously silky pumpkin cream sauce texture with super cream flavor.
- Heavy cream brings richness and helps the pumpkin sauce for pasta coat every piece.
- Freshly grated nutmeg is the secret ingredient that makes pumpkin flavor sing. Fresh is best. Avoid using pre-ground nutmeg, which has a completely different flavor.
- Aged Grana Padano cheese for serving. Parmesan or Parmigiano-Reggiano works too.
See recipe card for quantities.
How to Make Pumpkin Sauce for Pasta
Learning how to make pumpkin sauce is easier than you might think. This pumpkin pasta sauce comes together quickly while your pasta cooks. The key is browning the garlic slowly, then building layers of flavor with sausage, wine, and creamy pumpkin.
Step 1: Blister the Garlic
Add olive oil and smashed garlic to a medium skillet over medium heat. Cook until the garlic is nicely browned on both sides, about 4-5 minutes. This slow browning infuses the oil with deep garlic flavor. You can remove the garlic cloves now or leave them for extra punch like I do.
Step 2: Cook the Sausage & Onions
Add the onion, sausage (removed from casings), rubbed sage, and red pepper flakes. Season with salt. Break up the sausage with a wooden spoon. Cook until browned and cooked through, about 5 minutes. This is the base for your sausage kale pasta.
Step 3: Add Kale and Wine
Add the kale and cook for 2 minutes until it starts to wilt. Pour in the white wine to deglaze. Stir to scrape up all those delicious browned bits from the bottom. Cook for 3 minutes to evaporate the alcohol. The wine adds brightness that balances the rich pumpkin cream sauce.
Step 4: Cook the Pasta
Meanwhile, bring a large pot of generously salted water to a boil. Add your trottole pasta (or spaghetti for classic pumpkin sauce spaghetti). Cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy cooking water.
Step 5: Make the Creamy Pumpkin Pasta Sauce
Add the pumpkin puree, heavy cream, and mascarpone to the sausage mixture. Stir to combine and cook for 2 minutes until melted and creamy. Season with salt and freshly grated nutmeg. This is where the magic happens and your simple pumpkin cream sauce comes together.
Step 6: Bring It All Together
Add about ¼ cup of starchy pasta water to the pumpkin sauce and stir. Add the drained pasta and toss everything together. If the sauce seems thick, add more pasta water until you reach your desired consistency. Serve immediately with freshly grated Grana Padano.
NOTE:
The starchy pasta water is the secret to silky pumpkin cream sauce pasta that clings to every piece. Always reserve some before draining. The starch emulsifies the sauce and helps it coat the pasta beautifully.
Find detailed instructions in recipe card.
A Note on Pasta Portions
Here in Italy, we typically serve 80-85g (about 3 ounces) of pasta per person. This is smaller than typical American portions. This pumpkin pasta sauce recipe is designed for 4 Italian-sized servings or about 3 generous American portions.
To make a full pound of pasta with pumpkin: Increase the pumpkin puree by 2-3 tablespoons (30-45g), increase the cream to ¾ cup (180g), and add a little extra kale. This pumpkin sauce for pasta recipe is very flexible and forgiving. Just be sure to season it with a little extra sage and salt.
What Pasta Shape Works Best?
Trottole pasta (photographed above) is my top choice for this pumpkin pasta sauce recipe. Also called “pig tail pasta” or “propeller pasta,” these twisted spirals have incredible texture. The shape creates little pockets that catch bits of crumbled sausage and wilted kale in every single bite.
If you can’t find trottole, any tube or twisted pasta works beautifully for pumpkin pasta recipes:
- Spaghetti or Spaghetti alla Chitarra for classic pumpkin sauce spaghetti
- Penne or rigatoni hold pumpkin sauce for pasta beautifully
- Maccheroni (large fresh egg pasta tubes) or Macaroni (typical dried pasta)
- Radiatore or little “radiator” pasta also has ruffles with smaller nooks and crannies for sauce to get trapped
- Fusilli (spirals) trap the pumpkin cream sauce in their grooves
- Cavatappi (corkscrew) works similarly to trottole
- Orecchiette is traditionally paired with sausage and greens
Substitutions
- Sausage: Breakfast sausage, chicken sausage, turkey sausage, or plant-based Italian sausage all work. For vegetarian, try sage seaoned, quick-fried tofu cubes, crumbled tempeh, or white beans.
- Kale: Spinach, Swiss chard, or baby arugula can replace kale in this creamy kale pasta. Spinach wilts faster, so add it at the very end.
- Mascarpone: Cream cheese (softened) or ricotta works in a pinch for this simple pumpkin cream sauce. Texture and flavor will be different but still delicious.
- Heavy cream: Half-and-half works for a lighter pumpkin cream sauce pasta. For dairy-free, try full-fat coconut cream, but the flavor will obviously be coconutty.
- White wine: Chicken broth with a squeeze of lemon juice, or skip this step in your pumpkin sauce recipe.
- Gluten-free: Use your favorite gluten-free pasta. Check that your sausage is gluten-free as well.
Creamy Pumpkin Pasta Variations
- Cheesy pumpkin pasta bake: Stir in shredded mozzarella (or fontina), and a little Grana Padano, top with a little more mozzarella, and bake in a 375°F/190°C oven for 20 minutes covered. Remove the aluminum foil, and crisp it up under the broiler for 5-10 minutes, or until nicely browned. This creates a gooier pumpkin cream sauce pasta.
- Pumpkin pasta sauce with chicken: Add shredded rotisserie chicken for extra protein. One of the most popular recipes with pumpkin pasta.
- Pumpkin pasta sauce with shrimp: Add quickly sautéed shrimp for a surf and turf pumpkin pasta.
- Pumpkin pasta sauce with sausage and mushrooms: Add freshly sautéed mushrooms or strained canned mushrooms in oil. Sausage and mushrooms are delicious together.
- Extra herby pumpkin sage pasta: Add fresh thyme or rosemary if desired for more fall flavor in your pumpkin puree with pasta.
- Spicier: Use hot Italian sausage and increase the red pepper flakes, or drizzle with chili oil when serving.
Equipment
- Large skillet or sauté pan (12-inch works best for tossing pasta with pumpkin)
- Large pot for cooking pasta
- Wooden spoon for stirring and breaking up sausage
- Microplane or fine grater for freshly grated nutmeg
How to Store Pumpkin Pasta Sauce or Leftover Creamy Pumpkin Pasta
Refrigerator: Store leftover pumpkin pasta sauce in an airtight container for up to 3 days. Store the pumpkin pasta (noodles and all) for up to 3 days. The pasta will absorb some sauce as it sits.
Reheating: Reheat in a skillet set over medium heat with a little EVOO and a splash of cream or pasta water to loosen the pumpkin sauce. Microwave works too. Stir it halfway through for even warming in the microwave.
Freezing: While some creamy pasta sauces don’t freeze well, this one does! You’ll be happy to know this is a great way to meal prep creamy pumpkin pasta sauce for easy weeknight dinners!
To freeze, place the cooled pumpkin sauce into a freezer-safe air-tight container, place a sheet of parchment paper directly on top of the sauce, close, and freeze for up to 3 months for best results.
Thaw overnight in the fridge. When ready to make the pasta, gently reheat the sauce in a pot, and add a little starchy pasta cooking water to the sauce to loosen it up.
What Goes Well with Pumpkin Pasta Sauce?
This creamy pumpkin sausage pasta is a complete meal on its own. But if you’re wondering what goes well with pumpkin pasta sauce to round out the table:
- Simple green salad with bright lemon-tomato vinaigrette cuts through the richness
- Grilled or Pan-seared Asparagus adds a light but delicious vegetable side
- Roasted Brussels sprouts complement the fall flavors
- Crusty bread or garlic bread with mozzarella-parmesan-butter for soaking up every last bit of pumpkin sauce for pasta
- Crisp white wine, like Pinot Grigio or light red like Pinot Noir, pairs beautifully
Creamy Pumpkin Sausage Pasta Top Tips
- Salt your pasta water generously, but it should not taste like the sea. When you add a little of the starchy pasta cooking water to the pumpkin cream sauce to finish the sauce, if your pasta water is too salty, so too will your finished pumpkin pasta. More on this point below…
- Reserve that pasta water. The starchy water creates a silky pumpkin cream sauce that clings to every piece. Ladle out some into a heat-proof bowl or jar before you drain, reserving more than you think you may need.
- Use whole grated nutmeg. A hint of freshly grated nutmeg makes the pumpkin sauce flavor really shine. If you don’t have whole nutmeg, just omit it because the pre-ground stuff doesn’t taste the same.
- Remove kale stems. The stems are tough and fibrous. Strip the leaves from the center ribs for the best texture in your sausage kale pasta.
- Taste and adjust. Sausage saltiness varies. Always taste the pumpkin pasta sauce before adding the pasta.
FAQ
Combine pumpkin puree with a little garlic-infused EVOO, mascarpone cheese, heavy cream, and a splash of starchy pasta water. Season with sage, nutmeg, salt, and pepper. The mascarpone creates silky texture while the cream helps coat the pasta. Warm everything gently so it melts together smoothly, and then garnish with freshly grated Parmesan or Grana Padano cheese for the finish!
Savory plain sweet Italian sausage or breakfast pork sausage (not the fennel-laced American-Italian sausage). pairs perfectly since the pork’s richness complements pumpkin’s subtle sweetness. Leafy greens like kale add color and nutrition. Sage and nutmeg are classic flavor pairings and lend to the fall dinner vibes. Aged cheeses like Grana Padano add salty, umami finish.
Yes. Canned pure pumpkin (like Libby’s) works perfectly and is what I often use for convenience. Just buy 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Homemade pumpkin puree works too.
You can absolutely meal prep and make ahead creamy pumpkin pasta sauce! Make the pumpkin sauce for pasta up to 2 days ahead and refrigerate. When ready to serve, gently reheat while cooking fresh pasta. Add pasta water as needed to loosen. Don’t cook the pasta ahead as it absorbs the sauce and becomes mushy.
Trottole (pig tail pasta) is my top choice because its twisted shape traps sauce and sausage beautifully. Any tube or ridged pasta works well, including penne, rigatoni, fusilli, or cavatappi. Long pasta like fettuccine or spaghetti also pairs nicely.
Pumpkin is incredibly nutritious, making this a better choice than many cream sauces. Pumpkin is rich in beta-carotene, fiber, vitamins A and C, and potassium while being low in calories. Adding kale boosts the vegetable content even more. While this recipe includes cream and mascarpone cheese, the pumpkin base makes it more nutritious than traditional alfredo sauce.
Yes. This recipe is very flexible. Try adding roasted butternut squash, sautéed mushrooms, sun-dried tomatoes, or roasted red peppers. You can also swap the kale for spinach, Swiss chard, or arugula.
More Creamy Pasta Recipes
More Easy Pumpkin Recipes
Let’s Get Started!
Made this Recipe? We’d love for you to rate ⭐️ it and tell us how it went for you!
Print
📖 Recipe
Creamy Pumpkin Pasta Sauce with Sausage and Kale
Total Time: 25 minutes
Yield: 4 Servings 1x
Description
A savory pumpkin pasta sauce made with mascarpone, heavy cream, sausage, kale, sage, and nutmeg. Ready in 25 minutes, this silky pumpkin cream sauce clings to trottole pasta, catching bits of sausage and kale in every bite!
Instructions
- In a medium skillet over medium heat, add the olive oil and smashed garlic cloves. Cook until the garlic is nicely browned on both sides, about 4-5 minutes. Remove the garlic cloves or leave them in for extra garlic punch.
- Add the onion, sausage, rubbed sage, and crushed red pepper flakes if using. Season with salt to taste. Break up the sausage with a wooden spoon and continue cooking until the sausage is cooked through and starting to brown, about 5 minutes.
- Add the kale and cook for 2 minutes until it starts to wilt. Pour in the white wine to deglaze the pan, stirring to scrape up all the browned bits from the bottom. Cook for 3 minutes to allow the alcohol to evaporate completely.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the trottole pasta and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy cooking water.
- Add the pumpkin purée, heavy cream, and mascarpone to the sausage mixture. Stir to combine and cook for 2 minutes until everything is melted and creamy. Season with salt and freshly grated nutmeg to taste.
- Add about ¼ cup of the reserved starchy pasta water to the pumpkin sauce and stir to combine. Add the drained pasta to the skillet and toss everything together. If the sauce seems too thick, add a splash more pasta water until you reach your desired consistency. Serve immediately with freshly grated Grana Padano cheese, and Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop (one pot)
- Cuisine: Italian
Nutrition
- Serving Size: 3 ounces
- Calories: 628
- Sugar: 4g
- Sodium: 320mg (not including salt added to taste)
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 82mg
Nutritional Benefits of Pumpkin and Kale
This creamy pumpkin pasta isn’t just delicious. Both pumpkin and kale are nutritional powerhouses that make this comfort food surprisingly good for you.
| Nutrient | Pumpkin (1 cup puree) | Kale (1 cup raw) | Why It Matters |
|---|---|---|---|
| Beta-carotene | 17,003 mcg | 5,927 mcg | Converts to vitamin A; supports eye health and immunity |
| Vitamin A | 245% DV | 98% DV | Essential for vision, skin health, and immune function |
| Vitamin K | 2% DV | 684% DV | Critical for blood clotting and bone health |
| Vitamin C | 19% DV | 134% DV | Antioxidant that supports immune system |
| Fiber | 7g | 1g | Supports digestive health and satiety |
| Potassium | 564mg | 299mg | Helps regulate blood pressure |
| Calories | 83 | 33 | Low-calorie nutrient density |
Food Safety
- Cook sausage to an internal temperature of 160°F (71°C) for pork sausage or 165°F (74°C) for poultry sausage.
- Refrigerate any leftover pumpkin pasta sauce or pasta within 2 hours of cooking.
- Consume refrigerated creamy pumpkin pasta within 3-4 days.
- Reheat leftovers to 165°F (74°C) before serving.
See more guidelines at USDA.gov.
bitingatthebits.com (Article Sourced Website)
#Creamy #Pumpkin #Pasta #Sauce #Sausage #Kale #Biting #Bits