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Savory Pumpkin Pasta Recipe Easy Sage Brown Butter Sausage Dinner

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A comforting and easy-to-make savory pumpkin pasta featuring a nutty sage brown butter sauce and crispy Italian sausage, perfect for cozy fall dinners.

Ingredients

Scale
  • 12 oz wide noodles like pappardelle, fettuccine, or rigatoni
  • 1 cup (245 g) canned pumpkin puree (not pumpkin pie filling)
  • 8 oz (225 g) Italian sausage, casings removed and crumbled (hot or sweet)
  • 6 tbsp (85 g) unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • ½ cup (50 g) grated Parmesan cheese
  • ¼ cup (60 ml) heavy cream or half-and-half (optional)
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, usually 10-12 minutes. Reserve about ½ cup pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove sausage from pan and set aside, leaving the rendered fat in the skillet.
  3. Reduce heat to medium-low. Add 6 tbsp unsalted butter to the skillet with sausage fat. Let butter melt and start to foam, stirring occasionally. After a few minutes, it will turn golden brown and smell nutty—watch carefully to avoid burning.
  4. Add 10-12 fresh sage leaves to the butter and cook until crisp, about 1-2 minutes. Remove the sage leaves with a slotted spoon and set aside on paper towels.
  5. Stir 2 minced garlic cloves into the brown butter and cook for 30 seconds until fragrant. Then add 1 cup pumpkin puree and stir to combine, warming it through for about 2 minutes.
  6. Optional: Stir in ¼ cup heavy cream or half-and-half for a silkier texture. Season with salt and freshly ground black pepper to taste. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Return cooked sausage to the skillet and stir to combine. Add drained pasta and toss well to coat evenly in the pumpkin brown butter sauce. Heat through for 1-2 minutes, letting flavors meld.
  8. Remove from heat and sprinkle ½ cup grated Parmesan cheese over pasta, tossing gently. Plate the pasta and top with crispy sage leaves for garnish. Add more Parmesan if desired.

Notes

Watch the brown butter carefully to avoid burning; reserved pasta water helps loosen the sauce; use fresh sage for best flavor; can substitute sausage with mushrooms or walnuts for vegetarian version; gluten-free pasta works well for gluten-free adaptation; dairy-free options include vegan butter and coconut cream.

Nutrition

Keywords: pumpkin pasta, sage brown butter, Italian sausage, fall recipe, easy pasta dinner, savory pumpkin, comfort food

Find it online: https://emmayum.com/savory-pumpkin-pasta-recipe-easy-sage-brown-butter-sausage-dinner/