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–+ servings
spoonfulofpumpkinsagesausageziti
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4.80 from 5 votes

Pumpkin and Sage Creamy Pasta Sausage

Delicious fall baked ziti with a cheesy pumpkin sauce and homemade sage sausage.
Prep Time5 minutes
Cook Time20 minutes
Broil Time3 minutes
Total Time28 minutes
Course: Main Course, Pork
Cuisine: American
Servings: 6 servings
Calories: 680kcal
Author: Sara Ayesh

Equipment

  • 1 skillet
  • 1 baking dish

Ingredients

  • 1 lb pork Italian sausage
  • 2 tablespoon fresh sage finely chopped
  • 8 oz creme fraiche
  • 1 15 oz can pumpkin puree
  • 1 tablespoon garlic bouillon base
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 16 oz cooked rigatoni or penne pasta
  • 1 cup 4 cheese blend shredded cheese
  • 1 shallot, diced

Instructions

  • Cook pasta in a large pot of water according to box and set aside. Reserve the pasta water.
  • In a large skillet brown the sausage and add in the sage. Set on a plate to drain excess oil when done.
  • In the same large skillet over medium-high heat, add a drizzle of olive oil then sauté the shallot for 2-3 minutes. Scraping up the browned bits of sausage so it gets incorporated into the sauce!
  • Add the pumpkin, garlic bullion base, and 1 cup of reserved pasta water (or chicken stock). Whisk until smooth and combined.
  • Reduce the heat to low and add in the creme fraiche and stir. At this time depending on the thickness of the sauce, you may want to add another ladleful of pasta water as well.
  • Sprinkle in salt and pepper then stir in the pasta.
  • In a baking dish add the pasta and with the sausage, and shredded cheese blend.
  • Broil for 2-3 minutes until the cheese is melted and starting to turn golden brown.
  • Add a little extra parmesan cheese on top and enjoy!

Notes

  • Cook the pasta to al dente. Especially since we will continue to cook the pasta for a bit in the oven, we don't want overcooked pasta! Tender pasta is key here. 
  • Use a large pan (larger than you think!) to cook this dish. Since we'll add the pasta back into the sauce, you don't want everything spilling over the sides. A dutch oven actually works great! 
  • Pasta shape matters! You'll want to use a rigatoni or penne pasta for capturing all the sauce and fresh flavor the dish has to offer. 
  • Drain the hot Italian sausage on a paper towel to remove excess grease before topping the pasta dish with it.

Nutrition

Calories: 680kcal | Carbohydrates: 60g | Protein: 26g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 95mg | Sodium: 1083mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg