Creamy Pumpkin and Sage Pasta


This quintessential fall dish was perfect for our gathering with friends on Halloween. (note: you canot cook this AND hand out candy.. so we ate a little bit later.) The pumpkin and sage as such a classic combination, as well as the spice of the sausage.  

1 pound fresh pasta (or dried if not available)
1 lb sausage
2-3 shallots, chopped (or 1 large onion)
4 tbsp sage, chopped, divided
2 cloves garlic, minced
1 cup pumpkin puree
1 cup chicken broth (more may be needed)
1 bag fresh spinach, sautéed and drained (or 1 box frozen, defrosted, squeezed dry)
¼ tsp nutmeg
½ cup half & half or heavy cream
salt and pepper to taste
Parmesan, freshly grated
Cook pasta according to the directions, reserving pasta water for the sauce. (make sure not to cook past al dente since it will heat in the sauce later.)

In a large skillet, cook sausage. Set cooked meat aside in a bowl.

In the same skillet, add shallots, 3 tbsp sage and garlic. Sauté for 5 minutes, or just when shallot becomes translucent. 
Add 1 cup chicken broth, deglazing the pan by scraping the bits off the bottom.


Add 1 cup pumpkin, and warm through.
Add sausage back into the pan, as well as spinach.


Once warmed through, add 1 cup half & half and ¼-1/2 cup reserved pasta water.  Adjust thickness of sauce with the pasta water. (It will thicken up a little more once you add pasta, so better to have it be more runny… or add more water if still too thick after adding pasta.)
Add cooked pasta.  Toss until mixed well. Adjust seasoning. 
Serve topped with fresh parmesan and fresh sage.




Serve with a glass of crisp white wine… and enjoy with friends! 


Original Recipe:

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