Pumpkin Pasta with Sausage and Sage from Granny's Recipe Box Blog
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.