Pumpkin & Sausage Pasta with Sage & Brown Butter

Name: Pumpkin & Sausage Pasta with Sage & Brown Butter
Prep time: 10
Cook time: 25
Total time: 35
Yield: 1
Ingredients: package Italian Herb Chicken Sausage, sliced into coins; pasta (rigatoni, penne, or shells); olive oil; unsalted butter; 12–20 fresh sage leaves (approximately 1 package), chopped; cloves garlic, minced; small red onion, diced; can (15 oz) pumpkin purée or roasted butternut squash purée; chicken broth (or reserved pasta water); heavy cream (or milk for a lighter version); kosher salt; freshly ground black pepper; Pinch of red pepper flakes (optional); grated Parmesan cheese, plus more for topping

The flavor equivalent of jumping into a pile of raked leaves.

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Pumpkin & Sausage Pasta with Sage & Brown Butter

Prep Time: 10 min | Cook Time: 25 min | Servings: 1

Pumpkin spice might be the flavor of the month (and maybe the century), but it also sort of leaves out the pumpkin. Not today, PSL. Today we’re celebrating the season’s most glorious gourd by thinking outside the pie crust.

This creamy, herbaceous pasta brings real pumpkin flavor front and center, with Italian Herb Chicken Sausage adding savory depth and a kick of Calabrian chili. Sage-infused brown butter ties it all together in a dish that’s basically the flavor equivalent of jumping into a pile of freshly raked leaves. It’s cozy, it’s golden, and it’s unapologetically pumpkin-forward.

Pro tip: This recipe also works beautifully with roasted butternut squash purée—but until someone invents butternut squash spice, we’re rooting for pumpkin to retake its throne.

Chef’s kiss: Add a handful of spinach or kale for extra greens, or top with toasted walnuts or pumpkin seeds for a perfect crunch.

See Recipe

A bowl of pumpkin pasta made with The Sausage Project Italian Herb Chicken Sausage.

A pot of pumpkin pasta made with The Sausage Project Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

1 package Italian Herb Chicken Sausage, sliced into coins

11 ounces pasta (rigatoni, penne, or shells)

1 tablespoon olive oil

4 tablespoons unsalted butter

12–20 fresh sage leaves (approximately 1 package), chopped

3 cloves garlic, minced

1 small red onion, diced

1 can (15 oz) pumpkin purée or roasted butternut squash purée

0.67 cup chicken broth (or reserved pasta water)

0.67 cup heavy cream (or milk for a lighter version)

1 teaspoon kosher salt

0.25 teaspoon freshly ground black pepper

Pinch of red pepper flakes (optional)

0.5 grated Parmesan cheese, plus more for topping

Instructions

Prep Time: 10 min | Cook Time: 25 min | Servings: 1

Cook the pasta: Boil your pasta of choice in salted water until al dente. Reserve ½ cup of the cooking water, then drain.

Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Cook the chicken sausage for about 6 minutes, stirring halfway through, until golden brown. Remove sausage from the pan and set aside.

Make the sage brown butter: In the same skillet, add the butter. Let it melt and foam, then add the chopped sage leaves. Cook, whisking often, until the butter turns golden brown and smells nutty, 2-3 minutes. Spoon out a few tablespoons of the fried sage and brown butter and set aside for garnish.

Build the sauce: Into the browned butter, add onion and sauté until softened, about 4-5 minutes. Add the garlic and cook for 1 more minute. Finally, stir in the pumpkin purée, chicken broth or pasta water, cream, salt, pepper, and red pepper flakes. Simmer 3-4 minutes until slightly thickened, then turn off the heat.

Combine and serve: Add the cooked pasta, browned sausage, and Parmesan, stirring until coated. Adjust consistency with pasta water if needed. Taste and season with salt, then divide among bowls and spoon the reserved brown butter and crispy sage over the top. Finish with extra Parmesan and serve immediately.

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