One-Pot Pumpkin, Sausage, and Sage Pasta

A delicious, seasonal one pot pasta recipe with an incredible savory pumpkin and sausage sauce. Made with under 10 ingredients!

Course dinner, pasta

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 577kcal

Cost $35

Equipment

Large pot
Spatula or cooking spoon
Pasta Strainer

Ingredients

1 lb pasta I used trotolle
½ tablespoon olive oil
½ tablespoon butter
8 sage leaves
1 tablespoon tomato paste
1 lb ground Italian sausage
1 ¼ cups evaporated milk
1 15 oz. can pure pumpkin puree
¼ teaspoon allspice
8 oz. smoked gouda
½ teaspoon freshly ground black pepper
½ teaspoon salt

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Instructions

Bring a pot of salted water to a rolling boil. Add in your pasta, and cook according to package directions (al dente).
Reserve ½ cup of pasta water for later and drain the pasta into a strainer. Rinse the pasta in the strainer with cold water to prevent it from sticking together.
Return the now empty pot to the stove and heat olive oil and butter over medium heat. Wait until the oil and butter start to shimmer and fry sage leaves until golden brown (about 2-3 minutes). Remove the sage leaves from the oil and set aside on a paper towel.
Add ground sausage and tomato paste to the pot of sage-infused olive oil and butter and continue to stir until caramelized. This will take approximately 6 - 10 minutes over medium-high heat.
Stir in evaporated milk and bring to a simmer. Whisk in pureed pumpkin and allspice, until combined.
Fold in the gouda and stir until melted. Season with salt and pepper, as needed.
Add pasta to the sauce and stir until coated, adding some of the pasta cooking water if the sauce is too thick.
Season to taste and serve hot topped with crispy sage.

Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. The serving size for this recipe is approximately 1.5 cups of pasta.

Nutrition