35 Reviews

Made this last night for our annual pumpkin carving dinner party- had raves all around! The recipe doubled nicely and was easy to prepare- a few changes I made: I used one lb. of sweet sausage and 1 lb. of hot (a happy middle ground). I used RED onions, diced fine (like their color and sweet flavor). I used 1 1/2 T. fresh sage (4-6 leaves? What size of leaves? I also made this once using dried, rubbed sage- be careful with it as it is potent! Use half as much dried as you would use of fresh). I didn't have a dry white wine so I used a mellow reisling (it wasn't too sweet). I used half and half and I grated my own nutmeg (fresh nutneg just adds volumes!)- so there you go. I served this with bread, cheese, and a beautiful spinach salad (#29765). YUUMMM!

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BothFex October 31, 2002

Wow! Mad this tonight - superb! MInor substitutions were to use sweet *and* hot italian sausage and fat free half and half instead of cream or regular half and half. It was plenty rich, tasty, and flavorful without the added fat and calories! The pumpkin really thickens the sauce and adds a mellow flavor. I toasted some chopped walnuts to use as a garnish - the flavor and added crunch enhanced an already wonderful dish. My husband added crushed red pepper flakes to add a bit more spice (but that's just his way). Idea: roasted pumpkin seeds would also be a nice, tasty garnish. It was a real hit - easy to make, eat, and freeze for later. Excellent recipe I'll make often - thanks!

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Lizzie-Babette November 02, 2002

Yumm! I used bulk sausage also and a touch of ground sage as I didn't have any leaves. Used plain yogurt in place of the cream. A wonderful, flavorful change of pace sauce for any pasta!

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princess buttercup February 07, 2003

THIS WAS WONDERFUL. I used hot Italian sausages and I removed the casing. I also didn't change anything else. It was a hit with husband kids and me. Amazing flavor. Very easy to make. I served it with a large salad and cornbread. Thanks so much. PollyB

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PollyB November 18, 2002

This recipe is OUT OF THIS WORLD. Both picky hubby and 15-mo-old daughter loved this so much that I'm serving it to my in-laws this week. If you have qualms about pumpkin as a main course you must try this - it will win you over. I used bulk sausage (links with casings removed) and wouldn't change a thing!

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luvinlif2k November 10, 2002

This was very good. It's a new flavor for pasta! I served this with rigatoni pasta and a glass of the wine that used while cooking. Remember - never cook with wine that's not good enough to drink. I went looking for this recipe because I saw it on 30 minute meals with Rachel Ray and couldn't write it down fast enough!! Thanks for sharing.

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SmilinJenE February 20, 2004

I was afraid at first!!! My DH isn't crazy about pumpkin, but he'll try anything. We both thought this was just wonderful. I used hot sausage, with the casings removed, other than that I followed the recipe exactly as written. It's so easy & quick to prepare too. It's gonna be a keeper in this house. Thanks Dancer.

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Boca Pat December 20, 2003

I tried this out of curiosity – I’ve never heard of pumpkin with pasta… but it was delicious, and very easy to make. My roommate and I both enjoyed it – thanks for sharing the recipe!

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Henslowe November 04, 2003

I made this without the sausage. It was just okay. Wouldn't make it again.

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fraoichin March 09, 2012

Sorry, we didn't care for this - quite gloopy and not a lot of flavour beyond the sage. And a shame as we used really good Napoli Italian sausage, which in hindsight would have been much better utilised in the Sardinian Malloreddus recipe that is one of our "tried and true" ones.

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Bridget C November 22, 2011
Autumn Pasta with Pumpkin and Sausage