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Up next on my quest to flip the script on ways to use pumpkin puree that aren’t pie: creamy pumpkin Alfredo with sausage. That’s right, this creamy, cheesy Italian classic meets the warmth of Fall foods. What starts as a standard Alfredo pasta recipe gets some Autumn additions of a slightly sweet pumpkin puree, loads of herbs, and savory sausage.
Pumpkin Alfredo
While at its core, there are a few fall-inspired elements that give this dish warm Thanksgiving vibes. To begin, start with a large cast iron pan or skillet. I’m talking 12 inches at least, with some steep sides (or a large pot). To the pan, add 2 tbsp of olive oil and 2 tbsp of butter. I always cook with unsalted butter to control my seasoning, but whatever you have on hand is fine. To the oil and butter, add in 1 medium white onion, diced. Allow it to sauté for 2-3 minutes or until translucent. Next, add in 2-3 cloves of minced garlic, 2 tbsp each of roughly chopped fresh rosemary and sage, and 1 tbsp of fresh thyme. See? Thanksgiving vibes!
Allow the garlic and herbs to cook for about a minute or until coated with the oil and fragrant. Add in 1lb of sweet or mild ground Italian sausage and break up into small chunks. Cook the sausage until it is no longer pink and begins to caramelize slightly. Next, pour in 2 cups heavy cream (or half and half), 1 can (15oz) of pumpkin puree, and 3/4 cup of shredded parmesan. Whisk and bring to a simmer and cook until thick, about 3-5 minutes or until the sauce coats the back of a spoon.
Finishing the Dish
While you are bringing together your sauce, you should also be cooling 8oz of pappardelle, or other long cut pasta noodles, in boiling, salted water. Once the pasta is cooked al dente (remember, it will continue to cook slightly once in the sauce) use tongs or a slotted spoon to transfer the pasta directly into the pot with the sauce. Stir/toss to coat the pasta completely.
You will notice very quickly the sauce will become very thick. This is because the pasta is absorbing a lot of the liquid and also releasing its starch into the sauce, causing it to thicken. To help counter this, take one ladle full at a time of the starchy salted water from the pot you cooked the pasta in, and spoon it over the pasta. Toss the pasta more to work the water into the sauce, and repeat adding water until you reach a nice silky smooth sauce consistency.
Transfer that pasta onto a serving platter or into individual bowls and top with extra shredded parmesan and/or herbs. This creamy pumpkin Alfredo with sausage is not only a great weeknight dinner, but a show stopper at your next fall dinner party. It is elegant and elevated, but so easy to make!
Want More Pasta Recipes?
- Fresh Pasta
- Pizza Pasta Bake
- Butternut Squash, Sausage, And Spinach Pasta
- Sausage Pesto Pasta
- Chicken Parmesan Pasta
- Roasted Red Pepper Pasta
- Tuscan Shrimp Pasta
Creamy Pumpkin Alfredo with Sausage
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 tbsp fresh sage leaves chopped
- 2 tbsp fresh rosemary roughly chopped
- 1 tbsp fresh thyme
- 1 lb sweet or mild Italian sausage
- 2 cups heavy cream
- 1 15oz can unsweetened pumpkin puree
- ¾ cup shredded parmesan cheese + more for garnish
- 8 oz dried pappardelle (or other long cut pasta) cooked al dente
- 1-2 cups pasta water as needed to thin out sauce
Instructions
- In a large cast iron skillet or pan over medium heat. Add oil, butter and onions and saute for 2-3 minutes or until translucent.
- Add in garlic and chopped herbs and cook another 1 minute
- Add ground sausage and break up into small chunks. Cook until no longer pink.
- Pour in heavy cream, pumpkin puree, and parmesan. Whisk and bring to a simmer and cook until thick, about 3-5 minutes or until the sauce coats the back of a spoon.
- Add cooked pasta into the large pan with the sauce, and toss to coat. Add ladles of the water you cooked the pasta in as needed if the sauce becomes too thick.
- Serve immediately, garnished with additional shaved parmesan and herbs as desired.
