THE RECIPE JOURNAL · Main Course
Savory Pumpkin Sausage Pasta with Cheese
This comforting pasta dish combines creamy pumpkin and savory sausage for a perfect fall meal. Topped with melted cheese, it’s quick to make and full of rich, cozy flavors everyone will love.
FROM THE KITCHEN • Savory Pumpkin Sausage Pasta with Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat. Add the sausage and cook it, breaking it up with a spoon, until it’s nicely browned—this should take about 5 to 7 minutes. Drain off any excess grease. Then toss in the onion and garlic and cook everything together until the onion becomes soft and translucent, around 5 minutes.
02
Step 2
Meanwhile, bring a big pot of salted water to a boil. Add the campanelle pasta and cook it until it’s just tender but still a little firm, usually about 7 to 10 minutes. Give it a good stir now and then to keep it from sticking.
03
Step 3
Once the pasta is done, stir the chicken stock, pumpkin, half-and-half, cream cheese, Parmesan, nutmeg, cayenne, salt, and pepper into the sausage mixture. Keep stirring over medium heat until the sauce thickens up and gets creamy—this should take 5 to 7 minutes.
04
Step 4
Finally, add the cooked pasta into the sauce and toss everything together so the pasta is well coated. Sprinkle fresh sage leaves on top before serving, and enjoy!
Why you’ll love it
This dish combines creamy pumpkin with savory sausage, creating a rich and comforting flavor. It's a perfect balance of sweet and salty, making it a satisfying meal for any season. Plus, the cheese adds a deliciously melty finish that everyone will enjoy.
How to serve
Serve this pasta warm with a sprinkle of fresh parsley or basil for a pop of color. A simple green salad with a light vinaigrette pairs well to balance the richness. For extra indulgence, add a side of garlic bread or crusty rolls.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if it thickens. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
