Savory Pumpkin Sausage Pasta with Roasted Red Peppers (30 Minutes)

5 from 3 votes

Savory Pumpkin Sausage Pasta with Roasted Red Peppers (30 Minutes)

This Pumpkin Sausage Pasta is creamy and cozy without tasting sweet or overly heavy. Blending pumpkin with roasted red peppers and tomatoes gives the sauce a silky texture and savory depth, while hot Italian sausage adds just enough spice to balance it all out. Toss it with rigatoni and Parmesan for an easy 30-minute dinner that feels perfect for fall.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

Equipment

large heavy bottomed skillet or medium sauce pan

Ingredients

4-5 cups rigatoni
½ tsp olive oil
1 lb ground Italian sausage or ground beef
1 cup roasted red peppers jarred & drained
⅓ cup yellow onion, chopped
3 garlic cloves, minced
½ tsp cinnamon
¼ tsp nutmeg
½ tsp italian seasoning
½ tsp ground sage
½ tsp each salt & pepper more to taste
½ tsp red pepper flakes
½ tsp dried or fresh thyme
1 15 oz can diced tomatoes with juice
1 cup canned pumpkin
1 cup whole milk or any milk of choice.
1-2 cups pasta water
⅓ cup parmesan more as needed

Instructions

Begin prepping pasta of choice according to the package. Be sure to salt the water well and save pasta water once it's cooked!
Add 1/2 tsp oil to a large skillet, add the ground sausage to the skillet. Add a small pinch of salt and pepper and brown the sausage for about 5-8 minutes until it's cooked through. Set the meat aside in a large bowl.
Make the sauce. In the same skillet, add a spritz of olive oil if needed, or use the grease residue from the sausage. Add the onions, sauté for about 3 min, add garlic sauté for another 2 minutes. Add the canned tomatoes, red peppers, seasonings and pumpkin. Bring to a simmer for about 3 minutes
Transfer the mixture to a high-speed blender. Blend until smooth and creamy. Add the creamy sauce back to the skillet. Place on medium/low heat. let the sauce warm and start to lightly bubble. Add the milk and gently stir it in. Once it's fully blended, take it off the heat.
Drain Pasta (Save some pasta water to the side!) Add the pasta to the skillet with the sauce. Gently mix it in. add ½ cup of hot pasta water if needed to thin and spread the sauce. Once it's to your liking of consistency add cooked sausage crumbles and parmesan. Serve and garnish with more of Parmesan and chopped basil or parsley. Enjoy!

Notes

Pasta water: Reserve more than you think you'll need. Start with about 1/2 cup and add more gradually until the sauce is glossy and coasts the pasta without feeling thick or pasty.
Sauce consistency: The pumpkin sauce thickens as it sits. If needed, loosen it with another splash of pasta water or milk before serving or reheating.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. For the best texture when meal prepping, store the sauce and pasta separately.
Freezing: If freezing the sauce, I prefer to freeze it before adding the m ilk. Thaw overnight, warm gently, then stir in the milk and toss with freshly cooked pasta.

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