Print

Creamy One-Pot Tuscan Sausage and Pumpkin Pasta

creamy one-pot tuscan sausage and pumpkin pasta - featured image
Print Recipe

A creamy, savory one-pot pasta featuring Italian sausage, roasted sugar pumpkin, and a velvety sauce that comes together in a single pot. Perfect for cozy fall evenings.

Ingredients

Scale
  • 1 lb (450g) Italian sausage (mild or spicy), casings removed
  • 1 medium sugar pumpkin (about 2 lbs / 900g), roasted and mashed (or 15 oz can pure pumpkin puree)
  • 12 oz (340g) short pasta (rigatoni, penne, or fusilli)
  • 1 cup (240ml) heavy cream
  • 3 cups (720ml) low-sodium chicken or vegetable broth
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 6–8 fresh sage leaves, chopped (or 1 tsp dried)
  • 1 sprig fresh rosemary, leaves removed and chopped
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and pulp. Place cut-side down on parchment-lined baking sheet. Roast 35-45 minutes until fork-tender. Cool 10 minutes, peel, and mash flesh. Set aside (about 1.5 cups).
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking it up. Cook 6-8 minutes until deeply browned. Transfer sausage to a plate, leaving fat and browned bits in pot.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil if needed. Add onion and cook 4-5 minutes until softened. Add garlic, sage, and rosemary; cook 1 minute until fragrant.
  4. Pour in 1/2 cup broth and scrape up browned bits from pot bottom. Add mashed pumpkin, remaining broth, and heavy cream. Stir until smooth. Bring to a gentle simmer.
  5. Add dry pasta to simmering sauce, stirring to submerge. Cover and cook 12-15 minutes, stirring every 3-4 minutes to prevent sticking. If sauce thickens too much, add more broth or water. If too thin, simmer uncovered a few extra minutes.
  6. Once pasta is al dente, return sausage to pot. Stir in Parmesan and red pepper flakes (if using). Season with salt and pepper. Let rest off heat 2-3 minutes before serving. Serve hot with extra Parmesan and fresh sage.

Notes

For best flavor, don’t skip roasting the pumpkin—it adds depth. Deglaze the pot thoroughly to incorporate the fond. Stir pasta every 3-4 minutes to prevent sticking. Let rest before serving for perfect consistency.

Nutrition

Keywords: one-pot pasta, Tuscan pasta, pumpkin pasta, Italian sausage pasta, fall pasta, creamy pasta

Find it online: https://zoeplate.com/creamy-one-pot-tuscan-sausage-and-pumpkin-pasta/