As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!


Recipe Summary

30 mins
40 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.

  • Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.

  • Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.

  • Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

Cook's Note:

Substitute freshly grated nutmeg for the ground nutmeg if desired.

Nutrition Facts

889 calories; protein 33.1g; carbohydrates 101g; fat 34.4g; cholesterol 61.7mg; sodium 1491.8mg. Full Nutrition