Why I Love This Recipe

Pumpkin pasta can sometimes lean a little too sweet for me, so I wanted this one to be really savory. Browning the butter gives the sauce this nutty, almost caramelized flavor that works SO well with the pumpkin, while Italian sausage, sage, Parmesan, and a little balsamic keep everything balanced. The sauce is still rich and silky from the cream, but it doesn’t taste like straight pumpkin. And please use whatever fun long pasta shape catches your eye because a really good noodle somehow makes this dinner even better.

Enjoying The Leftovers

The sauce thickens quite a bit once it hits the fridge, but that’s an easy fix. I like to add a splash of milk or chicken stock while reheating to loosen everything back up. Finish with fresh Parmesan, black pepper, and a few red pepper flakes and you’re back in business.

Storing

Let the pasta cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The pasta will continue absorbing some of the sauce as it sits, so expect it to be thicker the next day.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of milk, cream, or chicken stock to loosen the sauce. Toss frequently until the pasta is warmed through and the sauce is silky again. Individual portions can also be microwaved in short intervals, stirring between each one.

A few tips before you start

Use pure pumpkin puree

  • Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that you definitely don’t want in this savory pasta

Cook the pasta just shy of al dente

  •  The pasta will spend another few minutes in the skillet while you toss it with the sauce, so pulling it slightly early keeps it from getting too soft

Don’t forget the pasta water

  •   Reserve the pasta water before you drain anything. The starch in that water helps loosen the pumpkin sauce and helps it cling to the noodles, which is how you get that silky texture without watering down the flavor. Start with 1/2 cup and only add more if you need it. Pumpkin sauce can go from thick to too thin pretty quickly, and you can always add another splash.

Freshly grated Parmesan works best

  •  Pre-shredded Parmesan doesn’t melt quite as smoothly and can make the sauce grainier. Grating it fresh helps it disappear right into the pumpkin cream sauce
No ratings yet

Brown Butter Pumpkin Pasta

This is my kind of pumpkin pasta. Savory, saucy, and just pumpkin-y enough without feeling like you accidentally made dessert for dinner. Brown butter, Italian sausage, sage, Parmesan, and a splash of balsamic give the sauce so much flavor, and that little bit of pasta water at the end makes everything silky enough to cling to every noodle.
Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 6

Ingredients

  • 16 oz your favorite pasta noodle
  • 1 lb Italian sausage
  • 3 tbsp salted butter
  • 1 tbsp balsamic vinegar
  • 1/2 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup pumpkin puree
  • 3/4 cup heavy cream
  • 1 cup reserved pasta water, as needed
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground sage
  • 1/2 cup freshly grated Parmesan
Optional toppings
  • Freshly cracked black pepper
  • Red pepper flakes
  • Additional Parmesan cheese
US – M

Instructions

  • Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
  • While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized pieces, until browned and cooked through. Transfer the sausage to a plate, leaving a little of the rendered fat in the skillet.
  • Reduce the heat to medium. Add 1 tbsp butter and the diced onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30-60 seconds, until fragrant.
  • Add the remaining 2 tbsp butter. Cook for 2-3 minutes, stirring or swirling the skillet frequently, until the butter begins to foam and the milk solids turn golden brown and smell nutty. Keep a close eye on it so the butter doesn’t burn.
  • As soon as the butter is browned, stir in the pumpkin puree to stop the butter from cooking further. Add the balsamic vinegar, salt, black pepper, and ground sage. Stir to combine and cook for 2–3 minutes.
  • Reduce the heat to low and stir in the heavy cream. Add the Parmesan and 1/2 cup of the reserved pasta water. Stir until the Parmesan has melted and the sauce is smooth.
  • Return the cooked sausage to the skillet, then add the pasta. Toss everything together until the pasta is evenly coated in the sauce. Add more reserved pasta water, a splash at a time, as needed until the sauce is silky and coats the pasta.
  • Taste and adjust the salt and pepper as needed. Serve topped with freshly cracked black pepper, red pepper flakes, and additional Parmesan cheese, if desired.

Equipment

large pot
cutting board
saute pan
measuring cups

Nutrition Per Serving

Calories: 752kcal | Carbohydrates: 64g | Protein: 25g | Fat: 44g | Fiber: 4g

Sheet Pan Rosemary Balsamic Steak Bites and Sweet Potatoes

see recipe