Pumpkin Pasta with Italian Sausage

5 from 4 reviews

This dairy free pumpkin pasta recipe features bits of savory Italian sausage and tender al dente rigatoni tossed with a creamy, flavorful pumpkin sauce with baby spinach leaves and fresh sage.


  • 1 16-ounce package rigatoni pasta
  • 1 pound sweet Italian sausage
  • 4 garlic cloves, minced
  • 1 shallot, diced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 58 ounces fresh spinach leaves
  • 1 15-ounce can pumpkin puree
  • 2 tablespoons fresh sage, thinly sliced
  • 1/23/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper


  1. Boil pasta in a large pot of salted water according to package directions for al dente – reserving about 1 cup of pasta water for sauce before draining.
  2. In a large skillet, brown Italian sausage over medium-high heat, breaking it into pieces as it cooks, about 5 minutes.
  3. Add the shallots, garlic and crushed red pepper to the pan and sauté, stirring frequently, until softened and slightly golden, about 3 minutes.
  4. Add pumpkin puree and salt & pepper. Then, slowly stir in pasta water, about 1/2 cup at a time, until sauce has reached desired consistency.
  5. Add spinach and sage to pan and allow it to wilt, stirring occasionally. If needed, reduce heat until pasta is ready.
  6. Drain pasta and toss with sauce, adding extra pasta water if needed.


Keywords: pumpkin pasta, pumpkin rigatoni, pasta with pumpkin sauce, pumpkin sauce