How do I make pumpkin sauce for pasta?

Combine pumpkin puree with a little garlic-infused EVOO, mascarpone cheese, heavy cream, and a splash of starchy pasta water. Season with sage, nutmeg, salt, and pepper. The mascarpone creates silky texture while the cream helps coat the pasta. Warm everything gently so it melts together smoothly, and then garnish with freshly grated Parmesan or Grana Padano cheese for the finish!

What goes well with pumpkin pasta sauce?

Savory plain sweet Italian sausage or breakfast pork sausage (not the fennel-laced American-Italian sausage). pairs perfectly since the pork's richness complements pumpkin's subtle sweetness. Leafy greens like kale add color and nutrition. Sage and nutmeg are classic flavor pairings and lend to the fall dinner vibes. Aged cheeses like Grana Padano add salty, umami finish.

Can I use canned pumpkin for pumpkin pasta sauce?

Yes. Canned pure pumpkin (like Libby's) works perfectly and is what I often use for convenience. Just buy 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Homemade pumpkin puree works too.

Can I make this pumpkin sauce recipe ahead of time?

You can absolutely meal prep and make ahead creamy pumpkin pasta sauce! Make the pumpkin sauce for pasta up to 2 days ahead and refrigerate. When ready to serve, gently reheat while cooking fresh pasta. Add pasta water as needed to loosen. Don't cook the pasta ahead as it absorbs the sauce and becomes mushy.

What's the best pasta shape for pumpkin cream sauce?

Trottole (pig tail pasta) is my top choice because its twisted shape traps sauce and sausage beautifully. Any tube or ridged pasta works well, including penne, rigatoni, fusilli, or cavatappi. Long pasta like fettuccine or spaghetti also pairs nicely.

Is pumpkin pasta sauce healthy?

Pumpkin is incredibly nutritious, making this a better choice than many cream sauces. Pumpkin is rich in beta-carotene, fiber, vitamins A and C, and potassium while being low in calories. Adding kale boosts the vegetable content even more. While this recipe includes cream and mascarpone cheese, the pumpkin base makes it more nutritious than traditional alfredo sauce .

Can I add other vegetables to this creamy pumpkin pasta?

Yes. This recipe is very flexible. Try adding roasted butternut squash, sautéed mushrooms, sun-dried tomatoes, or roasted red peppers. You can also swap the kale for spinach, Swiss chard, or arugula.

Creamy Pumpkin Pasta Sauce with Sausage and Kale

Name: Creamy Pumpkin Pasta Sauce with Sausage and Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz trottole pasta (or penne, rigatoni, macaroni) (320g); 2 tbsp olive oil (30g); 2 garlic cloves, smashed; 1/4 cup onion, finely diced (60g); 1/2 lb salsiccia (sweet Italian sausage without fennel or pork breakfast sausage) 250g; 1/2 tsp rubbed sage (1g); up to 1/2 tsp red pepper flakes (optional); 3 oz kale, stems removed, chopped (80g); 1/4 cup dry white wine (60g); 1/2 cup pumpkin purée (sub Libby's canned pumpkin) (120g); 1/4 cup mascarpone (60g); 1/2 cup heavy cream (120g); Salt to taste; Freshly grated nutmeg to taste; 1/4 cup Grana Padano for serving 30g)

Description

A savory pumpkin pasta sauce made with mascarpone, heavy cream, sausage, kale, sage, and nutmeg. Ready in 25 minutes, this silky pumpkin cream sauce clings to trottole pasta, catching bits of sausage and kale in every bite!

Ingredients

12 oz trottole pasta (or penne, rigatoni, macaroni) (320g)

2 tbsp olive oil (30g)

2 garlic cloves, smashed

1/4 cup onion, finely diced (60g)

1/2 lb salsiccia (sweet Italian sausage without fennel or pork breakfast sausage) 250g

1/2 tsp rubbed sage (1g)

up to 1/2 tsp red pepper flakes (optional)

3 oz kale, stems removed, chopped (80g)

1/4 cup dry white wine (60g)

1/2 cup pumpkin purée (sub Libby's canned pumpkin) (120g)

1/4 cup mascarpone (60g)

1/2 cup heavy cream (120g)

Salt to taste

Freshly grated nutmeg to taste

1/4 cup Grana Padano for serving 30g)

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Instructions

In a medium skillet over medium heat, add the olive oil and smashed garlic cloves. Cook until the garlic is nicely browned on both sides, about 4-5 minutes. Remove the garlic cloves or leave them in for extra garlic punch.
Add the onion, sausage, rubbed sage, and crushed red pepper flakes if using. Season with salt to taste. Break up the sausage with a wooden spoon and continue cooking until the sausage is cooked through and starting to brown, about 5 minutes.
Add the kale and cook for 2 minutes until it starts to wilt. Pour in the white wine to deglaze the pan, stirring to scrape up all the browned bits from the bottom. Cook for 3 minutes to allow the alcohol to evaporate completely.
Meanwhile, bring a large pot of generously salted water to a boil. Add the trottole pasta and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy cooking water.
Add the pumpkin purée, heavy cream, and mascarpone to the sausage mixture. Stir to combine and cook for 2 minutes until everything is melted and creamy. Season with salt and freshly grated nutmeg to taste.
Add about ¼ cup of the reserved starchy pasta water to the pumpkin sauce and stir to combine. Add the drained pasta to the skillet and toss everything together. If the sauce seems too thick, add a splash more pasta water until you reach your desired consistency. Serve immediately with freshly grated Grana Padano cheese, and Enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop (one pot)
Cuisine: Italian

Nutrition

Serving Size: 3 ounces
Calories: 628
Sugar: 4g
Sodium: 320mg (not including salt added to taste)
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 24g
Cholesterol: 82mg