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13 Comments

  1. i’ve made this several times (farmshare sugar pumpkins, local deli-made hot italian sausage). tonight added some kalamattas on hand – that was a good addition.

  2. i’ve made this several times – tonight with a few chopped kalamattas added. it is always, still, a surprise how delicious this is.






      1. Did you use fresh or dried sage? That can make a huge difference, you will want to use fresh for this recipe. You could cut the sage in half if you feel it is too strong and you used fresh sage. It will be impossible to dilute it after it was cooked into the sauce.

  3. We love this dish too! Simple to make and so delicious. Pumpkin makes such a velvety sauce. I also add a pinch of nutmeg as personal preference.






  4. This is so good and sort of healthy by pasta standards given the lack of added fat or cheese. It really doesn’t need anything! Very balanced, and the pumpkin flavor is subtle. Next time I might try adding a dash of cream and some pumpkiny spices to amp up the autumnal element. Either way, I’ll definitely be making it again.






  5. I was worried a pumpkin pasta wouldn’t taste good but this one is so good! We’ve made it a few times with a different noodle shape and less sage.






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