One-Pot Creamy Pumpkin Pasta with Sausage and Sage

Italian sausage, pumpkin puree, and Parmesan create a silky fall sauce for pasta, finished with fragrant sage in one pot for an easy weeknight dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound italian sausage
• 1 small yellow onion
• 3 cloves garlic
• 1 teaspoon dried sage
• 1 cup pumpkin puree
• 3 cups low-sodium chicken broth
• 12 ounces penne pasta
• 1 half cup heavy cream
• 3 ounces parmesan cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 8 leaves fresh sage

Cooking instructions

1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Remove the sausage from its casing, add it to the pot, and cook for 5 to 7 minutes, breaking it into crumbles, until browned and cooked through to 160°F. Transfer the sausage to a plate, leaving the drippings in the pot. (about 7 min) — Medium-high
2. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and dried sage and cook for 30 seconds, until fragrant. (about 4 min) — Medium
3. Stir in the pumpkin puree, chicken broth, penne, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is al dente and most of the liquid is absorbed. (about 15 min) — Medium-low
4. Return the sausage to the pot. Stir in the heavy cream and Parmesan until smooth, then cook for 2 to 3 minutes until the sauce thickens and the sausage is hot throughout. (about 3 min) — Medium-low
5. Remove from the heat. Taste and adjust the salt and pepper. Top with the fresh sage leaves and serve immediately. (about 1 min) — Off heat