Why I Love This Recipe

This Creamy Pumpkin Alfredo with Italian Sausage is one of the first recipes I make when fall rolls around. The pumpkin adds a subtle sweetness and creates an incredibly silky sauce without taking away from the classic Alfredo flavor. Savory Italian sausage, garlic, shallots, and Parmesan give the sauce plenty of richness, while every piece of pasta gets coated in that creamy, velvety goodness. I always finish it with fresh basil, a sprinkle of red pepper flakes, and a drizzle of hot honey. That little bit of sweet heat ties everything together and makes every bite even better.

Enjoying The Leftovers

The sauce stays wonderfully creamy, making leftovers just as delicious the next day. Reheat it for an easy lunch, or add a splash of milk to loosen the sauce before tossing it with freshly cooked pasta if needed.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. If the sauce thickens as it chills, don’t worry, it will become creamy again once reheated.

Reheating

Warm the pasta gently in a skillet over medium-low heat with a splash of milk, cream, or broth until the sauce is smooth and creamy again. You can also microwave individual portions, stirring halfway through for even heating.to life.

A bowl of creamy pumpkin Alfredo noodles with grated parmesan cheese and chopped basil on top.
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Creamy Pumpkin Alfredo and Italian Sausage

This Creamy Pumpkin Alfredo with Italian Sausage combines a velvety pumpkin Parmesan sauce with savory Italian sausage for the ultimate fall comfort food. Finished with fresh basil, red pepper flakes, and hot honey, it's an easy pasta dinner that's rich, cozy, and full of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 6

Ingredients

  • 12 oz bucantini noodles or choice of long noodle
  • 1 lb Italian sausage
  • 1 tbsp avocado oil
  • 2 tbsp butter
  • 4 cloves of garlic, minced
  • 2 shallots, finely diced
  • 1 can of pumpkin puree, NOT pumpkin pie mix
  • 1 cup milk
  • 1 cup half and half
  • 1/2 cup reserved pasta water
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp salt
For the topping
  • Hot honey
  • Fresh basil, chopped
  • Red pepper flakes
  • More freshly grated Parmesan
US – M

Instructions

  • Preheat a large saucepan to medium-high heat. Add the avocado oil, and once hot, add the Italian sausage. Cook for 7-10 minutes, or until fully cooked. Once cooked, remove the meat from the pan and set it aside.
  • Meanwhile, cook the pasta according to the box instructions.
  • In the same pan you cooked the sausage, add 2 tbsp of butter over medium-low heat. Once melted, add the shallots and garlic. Sauté for a few minutes until fragrant.
  • Add the entire can of pumpkin and stir until well combined.
  • Slowly whisk in the milk and half-and-half. Bring to a simmer, whisking continuously, and let it simmer for 3-5 minutes, until slightly thickened. Once thickened, gradually whisk in the Parmesan cheese until melted and smooth.
  • Add the Italian sausage and pasta back into the pan, along with some reserved pasta water. Stir until everything is well coated and saucy.
  • Top with freshly chopped basil, more parmesan cheese, red pepper flakes, and a drizzle of hot honey. Serve immediately and enjoy!

Equipment

saute pan
small pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 678kcal | Carbohydrates: 49g | Protein: 27g | Fat: 41g | Fiber: 2g