Sausage and Pumpkin Pasta is an inseparable duo and the perfect combination to welcome the autumn season!
This pasta is the ideal solution for a quick first course that is incredibly flavorful. Forget long and complex sauces: in just a few minutes, you’ll serve a tasty dish that pleases the whole family.
Its secret lies in the creaminess of the pumpkin. No need to add cream or heavy ingredients. Simply cook the pulp and then mash it with a fork (or blend it for a smooth texture) to create an enveloping sauce that perfectly binds with the crumbled sausage and the pasta.
If you love bold flavors and recipes that warm your heart, this is the pasta for you. Come with me, let’s get cooking right away. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sausage and Pumpkin Pasta
- 7 oz pasta
- 7 oz pumpkin (I used butternut)
- 2 sausages
Steps for Sausage and Pumpkin Pasta
Put the water for the pasta on the stove right away.
Heat a drizzle of extra virgin olive oil in a large pan. Add the crumbled sausage (or crumbled) and let it brown well until it is golden and crispy.
Once ready, transfer the cooked sausage to a plate. Cover immediately with plastic wrap…it will keep the meat soft and juicy while you prepare the pumpkin.In the same pan where you cooked the sausage, add the cleaned and diced pumpkin. Add a ladle of hot water, cover with a lid and let it cook over medium-low heat for about 15 minutes, or until the pumpkin is tender and can be easily mashed.
After about 15 minutes, the pumpkin will be tender. Lightly salt and use a fork to mash it directly in the pan, creating a coarse puree. If you prefer a smoother result, you can blend it with an immersion blender.
Re-introduce the browned sausage into the pan with the pumpkin cream. Mix well to blend the flavors.At this point, the water for the pasta will be boiling. Add the coarse salt and drop in the pasta shape you have chosen.
Drain the pasta when it is al dente and pour it directly into the pan with the sauce. Quickly mix everything over high heat for a minute, adding a ladle of cooking water if necessary to make the sauce even creamier.
To make this dish even more irresistible:
If you like, finish with a generous sprinkle of grated cheese (a good Parmigiano Reggiano or Grana Padano) and mix one last time.
Your Sausage and Pumpkin Pasta is finally ready to be enjoyed.
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