Pumpkin Pasta with Sausage and Sage

Pumpkin Pasta with Sausage and Sage

  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground sweet Italian sausage (or substitute half the sausage for a less-rich ground meat)
  • A few sprigs of thyme, leaves stripped off the stems
  • 3-4 sage leaves, finely chopped
  • Salt and pepper
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) pumpkin puree
  • 1 1/2 cups skim milk
  • 1/4 cup half ‘n’ half
  • 4 cups fresh baby spinach leaves
  • 1 pound pasta (such as Farfalle, Campanelle, Rotini, etc), cooked and drained


In a large skillet, heat the oil over medium heat.  Add the onion, with a pinch of salt, and cook for 5 minutes.  Add the garlic, sausage and herbs.  Cook, stirring with a wooden spoon to break up the meat, until the sausage is browned.  Drain off as much fat as you can and discard.  Sprinkle the flour over the meat and stir to combine.

In a bowl, whisk together the pumpkin, milk and half ‘n’ half.  Pour into the skillet and combine with the sausage; bring to a boil over medium heat, then reduce to medium low to simmer for about 10 minutes, until thickened, stirring occasionally.  Taste and season with salt and pepper as needed.

While the sauce is simmering, cook the pasta according to the instructions on the package.  Drain, then return the pasta to the pot.  Add the spinach and the pumpkin/sausage sauce, and stir until all the pasta is coated in the sauce and the spinach is wilted.

Garnish each serving with a fresh sage leaf.


Yields about 6 servings.


Recipe from Curly Girl Kitchen