This pasta is what you want to be eating on a chilly evening
Pumpkin and sausage pasta is hearty, comforting, and delicious. It’s exactly what you want to be eating when the weather is a bit chilly.
This pasta has been a longtime favorite in my house
I’ve been making this pasta for several years now. Sean requests it every so often. Usually, when I make it, Sean and I just dig in and eat before I can even think about photographing it.
It’s so good that I wanted to make it a point to photograph and share it with you all. And here we are.
Pumpkin isn’t just for Fall. And it’s not just for sweet dishes, either.
Trust me on both of these things.
I know that pumpkin is typically associated with Fall recipes … and sweet recipes. And that’s all for a good reason. I mean, check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Muffins, and Pumpkin Spice Cold Brew! Pumpkin is so good in all of these recipes.
However, I’d like to make the case that you should eat pumpkin all year round. Like, right now, it’s February. But this dish would be great right now (think hearty pasta… cold weather…).
AND you should eat it in savory dishes! Even though pumpkin does have a natural sort of sweetness, making it tasty in desserts and whatnot, that subtle sweetness is really complemented by savory flavors (here, we’re using sausage and cheese). If you need more examples of how pumpkin can be great in savory applications, check out my Pumpkin Risotto and Pumpkin Thyme Macaroni and Cheese.
How does this recipe come together?
You’ll start by cooking some flavorful vegetables in a heavy-bottomed pot: garlic, onions, and fennel. I like to use both fresh fennel and fennel seeds. You could use one or the other, but I just love the anise-y flavor and how well it goes with the next ingredient: sausage. Crumble that sausage as it cooks.
Al dente short cut pasta will join the party next. I’ve used penne plenty of times, but often opt for something that’s a bit more interesting. Here I used gemelli.
Next, you’ll mix up a quick pumpkin pasta sauce. Just whisk everything together in a bowl before adding to the pasta, sausage, and vegetables. Top everything with some cheese and bake!
Looking for other pasta recipes?
- 1 tbs olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 lb Italian sausage
- 1 small fennel bulb, cut into half moons
- 2 tsp fennel seeds
- 1 lb short cut pasta, like penne
- 15 oz can of pumpkin puree
- 2/3 cup plain Greek yogurt
- 1/2 cup heavy cream
- kosher salt and pepper, to taste
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/3 cup parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
- Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
- Cook the pasta according to directions on the package. Drain and set aside.
- Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
- Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
- Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
- Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 85mgSodium: 844mgCarbohydrates: 45gFiber: 5gSugar: 7gProtein: 30g
What kind of gear should I have in order to make this?
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