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Creamy Pumpkin Pasta With Italian Sausage

Creamy pumpkin pasta with Italian sausage is made by simmering browned sausage and pumpkin puree into a velvety, orange sauce that coats every penne strand. Finished with parmesan and fresh basil, it clings to pasta with visible sausage crumbles for a cozy fall dinner feel.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Italian sausage and aromatics
  • 1 lb Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
Pumpkin and creamy sauce
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup grated parmesan cheese
Garnish
  • 1 Fresh basil, for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the penne
  1. Bring a large pot of water to a boil and cook the penne according to package instructions, then drain.
  2. After draining, keep the pasta warm and set aside so it’s ready to be tossed with the sauce.
Brown the sausage
  1. Heat a large skillet over medium-high heat and brown the Italian sausage, breaking it up as it cooks.
  2. Continue cooking until the sausage is browned through, with visible crumbles, then drain any excess fat if needed.
Build the sauce base
  1. Reduce heat to medium and add the minced garlic and Italian seasoning, cooking until fragrant, about 30-60 seconds.
  2. Stir in pumpkin puree, heavy cream, and chicken broth, mixing until smooth and uniform.
Simmer and thicken
  1. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened and glossy.
  2. If the sauce thickens too much, loosen it with a splash of reserved pasta water.
Combine and finish
  1. Add the cooked penne to the skillet and toss to coat every strand in the creamy pumpkin sauce.
  2. Top with grated parmesan cheese and finish with fresh basil for garnish before serving.

Notes

Reserve a splash of pasta water before draining—if the sauce thickens while simmering or during tossing, stir it in a little at a time to restore a silky coating. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth or cream. Freezing is not recommended for best texture. For a dairy-reduced option, swap heavy cream for evaporated milk (or a lactose-free cream) and use lactose-free parmesan.