Pumpkin Pasta Sauce with Sausage and Sage

Pumpkin Pasta Sauce with Sausage and Sage

We can sip on a pumpkin spice latte, bake a pumpkin pie for dessert, sniff pumpkin scented candles, and dress up our babies as pumpkins for Halloween. But I have decided it is high time we have a pumpkin option for dinner. Pumpkin Pasta Sauce with Sausage and Sage is not Granny’s recipe, but it is very much inspired by her recipe…well, only in that it uses spaghetti, meat, and a homemade sauce.Twirled Pumpkin Pasta with Sausage and Sage from Granny's Recipe Box Blog

Granny’s spaghetti and meatballs recipe has been burning a hole in my recipe box. I was planning to make it this week as written. But then I read through the well-loved recipe card. I realized that no one this day in age has time to sit by the stove top and add a cup of water to bubbling sauce every half an hour for three straight hours. In that amount of time, I could bake a pumpkin pie, carve a spooky jack-o-lantern, and roast the stinking seeds. I’m sure Granny’s way is delicious and special, and I will make it one day. But there is a time and a place. That time is not now and the place is certainly not my kitchen. If Granny’s sauce sounds like something you have time for, let me know and I’ll happily post the recipe. And then I’ll clear my schedule and come to your house and shadow you to learn about time management.

Ingredients for Pumpkin Pasta with Sausage and Sage from Granny's Recipe Box Blog
But for Pumpkin Pasta Sauce with Sausage and Sage there is no need to clear your schedule. You can make this after work tonight. Even better, you can take the leftovers for lunch tomorrow. I promise you can get this delicious pasta on the table in half the amount of time and effort it takes to carve a pumpkin and roast the seeds.


Spaghetti Sauce for Pumpkin Pasta with Sausage and Sage from Granny's Recipe Box

Pumpkin Pasta Sauce with Sausage and Sage

Easy and delicious pasta all dressed up for fall! Pumpkin, coconut milk, sausage, sage, and goat cheese make this dinner one of our all-time favorites!

  • 2 T olive oil
  • 1/2 t minced garlic
  • 1 lb mild Italian sausage links squeezed out of casings (ground turkey or chicken would work too.)
  • 1 15 oz can pumpkin puree
  • 1 c coconut milk
  • 1/2 t cinnamon
  • pinch nutmeg
  • 1/2 t ginger
  • 6 sage leaves, finely chopped (plus a few for garnish)
  • salt and pepper to taste
  • 1/4 or 1/2 c liquid for thinning sauce (white wine, reserved pasta water, or broth)
  • 1 lb pasta
  • 1/4 c crumbled goat cheese (Parmesan cheese would also work.)
  1. Heat olive oil in a stock pot. Add minced garlic and stir for a minute until fragrant. Squeeze sausage from casings and crumble in the pot as the meat browns. When cooked through, remove meat from pot and drain.

  2. In the same pot, add the pumpkin puree and heat until it begins to loosen up. Stir in the coconut milk, cinnamon, nutmeg, ginger, sage leaves, and salt and pepper. On medium low heat, bring the sauce to a boil. Add 1/4 c liquid and stir. This sauce makes a sloppy boil so cover and turn the stove to low. Allow to simmer for about a half an hour or for as long as you have. Be sure to stir from time to time to check that the sauce is not sticking to the bottom. Add more liquid if you want a thinner sauce.

  3. Meanwhile, prepare the pasta according to the package instructions.

  4. Add the sausage to the sauce and stir together to combine flavors. Pour the sauce and sausage over the pasta and mix everything together.

  5. Garnish with goat cheese and a couple fresh chopped sage leaves.

Pumpkin Pasta Sauce Pin.jpg

4 thoughts on “Pumpkin Pasta Sauce with Sausage and Sage”

  • This was delicious. We didn’t have sage so used rosemary and thyme. Also, my wife’s a vegetarian so we used veggie sausage. Didn’t notice a difference with these substitutions! We’ll definitely make this again in a couple weeks.

  • Super tasty twist on pasta! I never would have thought to use pumpkin or coconut with pasta, but it was hearty and full of flavor. We have a vegetarian in the family so replaced the real sausage with chorizo veggie links, but did everything else according to the recipe. Overall excellent, and easy to boot.

  • Quick and savory alternative to marina from a jar. I think adding generous amount of feta before serving is a must! Adds nice snap to savory pumpkin/sage. I used rigatoni and skipped the coconut milk; substituted more stock…(that’s what I had).

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