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Creamy Pumpkin Sausage Pasta with Crispy Sage

This Creamy Pumpkin Sausage Pasta with Crispy Sage is the ultimate cozy fall dinner. Tender pasta is tossed in a velvety pumpkin-Parmesan cream sauce, then combined with savory Italian sausage and topped with buttery, crisp fried sage leaves. Ready in just 40 minutes, it’s a comforting yet elegant dish that’s perfect for weeknights, dinner parties, or a seasonal date night in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 People
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 12 oz Short pasta (Rigatoni, penne, or orecchiette work great)
  • 1 lb Italian sausage mild or spicy, casings removed
  • 2 tbsp Olive oil or butter
  • 1 Small onion finely diced
  • 3 cloves Garlic minced
  • 1 tsp Fresh thyme leaves or ½ tsp dried
  • ½ tsp Ground nutmeg
  • 1 cup Canned pumpkin puree
  • 1 cup Chicken broth
  • 1 cup Heavy cream or half & half
  • ½ cup Freshly grated Parmesan cheese plus more for topping
  • Salt & pepper shakers to taste
  • 6-8 Fresh sage leaves
  • 2 tbsp butter for frying sage leaves
  • Crushed red pepper flakes optional, for serving

Equipment

  • Large pot
  • Colander
  • Large skillet or dutch oven
  • Wooden spoon or spatula
  • Small skillet
  • Paper towels
  • Measuring cups & spoons
  • Knife & cutting board
  • Whisk

Method
 

  1. Cook the pasta
    Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of the pasta water before draining.
  2. Brown the sausage
    In a large skillet or Dutch oven, heat olive oil over medium heat. Add sausage, breaking it into crumbles with a wooden spoon, and cook until browned and fully cooked, about 6–8 minutes. Transfer sausage to a plate and set aside.
  3. Build the flavor base
    In the same skillet, add onion and cook until softened, about 3–4 minutes. Stir in garlic, thyme, and nutmeg, cooking just until fragrant.
  4. Make the sauce
    Stir in pumpkin puree and chicken broth, whisking until smooth. Reduce heat to low, then stir in heavy cream and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
  5. Crispy sage topping
    In a small skillet, melt butter over medium heat. Once hot and foamy, add sage leaves and fry until crispy, about 30 seconds per side. Remove to a paper towel-lined plate.
  6. Bring it all together
    Return the sausage to the skillet with the sauce. Add drained pasta, tossing to coat. If sauce is too thick, loosen with reserved pasta water, a little at a time, until silky.
  7. Serve
    Divide among bowls, top with crispy sage leaves, extra Parmesan, and a sprinkle of red pepper flakes if desired.