SAGE AND SAUSAGE PUMPKIN PASTA
on Oct 03, 2024
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Fennel sausage and gluten-free fusilli noodles are tossed with a luscious dairy-free pumpkin pasta sauce filled with notes of sage and rosemary.
This Sage and Sausage Pumpkin Pasta is meant to satisfy your cold weather and comfort food cravings and is a dish I look forward to making (and eating) all year long.
Sweet and slightly spicy fennel sausage is cooked down with woodsy sage and rosemary until perfectly crisped and golden brown.
Then, pumpkin puree — the most important ingredient during fall — is added alongside bone broth to create the creamiest, dairy-free sauce before everything is tossed with gluten-free fusilli.
And just like that, you have an unforgettable dish that’s ready in less than 30 minutes.
So go ahead and give yourself permission to curl up on the couch with a blanket on a cold or rainy evening and dig into this luscious pasta recipe. You’ve been waiting long enough, after all. Cheers!
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Key Ingredients for Pumpkin Pasta with Sausage
Here’s what you’ll need to make this perfectly delicious pasta recipe.
- Gluten-free Pasta: Two of my favorite brands are @jovialfoods brown rice pasta and @pasta_rummo brown rice and corn pasta. Fusilli is my pasta shape of choice here as the sauce sticks to all the nooks and crannies of the noodles!
- Sausage: I like fennel pork sausage which has a nice fall-like flavor, but mild Italian sausage is another good choice. Be sure to buy raw sausage as opposed to pre-cooked sausage.
- Herbs: Fresh rosemary and sage — truly the essence of fall!
- Broth: Chicken bone broth helps deglaze the pan and is the base for the sauce recipe. You can swap it for regular chicken or veggie broth if that’s what you have on hand.
Pin this recipe for later!
Pin It- Balsamic Vinegar: This may sound like a surprising ingredient, but it adds just the right amount of sweetness and tang to the sauce.
- Pumpkin Puree: Add a can of pumpkin and it’s instantly a fall dish. Pumpkin is great for skin health as it’s full of beta-carotene.
- Dijon Mustard: Just a tad is all you need to help cut through the richness of the sausage.
- Parsley: Totally optional, but a sprinkle of something green over the top is always a nice finishing touch.
How to Make Sage and Sausage Pumpkin Pasta
Who is ready for a truly amazing fall pasta dish? To start, cook your gluten-free pasta according to the package instructions. Set aside once cooked.
Heat a large skillet over medium heat and add the sausage. Cook until nicely browned, about 5 to 7 minutes, breaking up as you go with a wooden spoon.
Next, add the diced shallot and minced garlic and cook for another 2 to 3 minutes. Then, add the sage and rosemary and cook for 2 to 3 minutes longer.
Once that is all stirred together, add the chicken bone broth and balsamic vinegar. Bring to a simmer then stir in the pumpkin pure and Dijon mustard.
Simmer for 5 to 7 minutes, stirring occasionally, allowing the sauce to thicken slightly before adding your pasta.
Stir in the cooked pasta until evenly coated. When ready to serve, season with salt and pepper and sprinkle with some chopped parsley. Enjoy!
Other Pumpkin Favorites:
- One Bowl Chocolate Chip Pumpkin Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free, Egg-Free)
- Pumpkin Cream Chia Pudding
- Pumpkin Bread
- Pumpkin Alfredo (Dairy-Free)
SAGE AND SAUSAGE PUMPKIN PASTA
Ingredients
- 1 pound gluten-free pasta (I used brown rice pasta)
- 1 pound fennel pork sausage or mild Italian sausage
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 cup chicken bone broth
- ¼ cup balsamic vinegar
- ½ cup pumpkin puree
- 1 tablespoon Dijon mustard
- Salt and pepper to season
- Fresh parsley, for garnishing
Instructions
- Cook the gluten-free pasta in salted water according to package instructions and set aside.
- Heat a skillet over medium and add the sausage. Cook until nicely browned, about 5 to 7 minutes, breaking up as you go with a wooden spoon.
- Add the diced shallot and minced garlic and cook for another 2 to 3 minutes.
- Add the sage and rosemary and cook for 2 to 3 minutes.
- Add the broth and balsamic vinegar. Bring to a simmer then stir in the pumpkin pure and Dijon mustard.
- Simmer for 5 to 7 minutes, stirring occasionally, allowing the sauce to thicken slightly before adding your pasta.
- Stir in the cooked pasta until evenly coated, season with salt and pepper to your liking, sprinkle with some chopped parsley, and ENJOY!
