Pumpkin and Sausage Pasta | The Ultimate Autumn Combo

Creamy pumpkin, savoury Italian sausage, and a sprinkle of Parmigiano — a perfect autumn pasta that feels indulgent yet light. Ready in 30 minutes, this cozy dish transforms simple ingredients into bold, authentic Italian comfort.

Watch the Recipe

About This Dish

Pumpkin and sausage pasta is a beloved combination in Italian kitchens, especially in autumn when pumpkins are at their sweetest. This dish blends the natural creaminess of pumpkin with the savory depth of Italian sausages, creating a comforting yet elegant meal that’s perfect for cozy dinners.

Ingredients (Serves 2)

Pumpkin (peeled & cubed):	200 g (≈ 1 ½ cups)
Italian Sausages:	2 (≈ 200 g / 7 oz)
Pasta:	220 g (≈ 8 oz)
Parmigiano Reggiano:	20 g (≈ 2 tbsp grated)
Onion:	½ medium
Salt & Black Pepper:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Peel and cube the pumpkin, removing seeds. Chop half an onion into large chunks.
Step 2: In a pot, boil the pumpkin and onion in salted water for about 10 minutes, or until the pumpkin is tender. Reserve the cooking water.
Step 3: While the pumpkin cooks, remove the skin from the sausages and crumble the meat into a hot pan. Cook until browned and crispy. Set aside, leaving the juices in the pan.
Step 4: Blend the boiled pumpkin and onion with the sausage juices until smooth, creating a creamy sauce. Adjust with a little reserved water if too thick.
Step 5: In the same pot of pumpkin water, cook pasta until al dente. Drain, reserving some cooking water.
Step 6: Toss the pasta with the pumpkin sauce, adding reserved water if needed to emulsify. Plate, top with cooked sausage, a sprinkle of Parmigiano, and cracked black pepper.

Tucci’s Tips

Choose sweet, firm pumpkin for the best flavor and texture.

Save the sausage juices for blending — they add incredible depth to the sauce.

For a lighter touch, use turkey or chicken sausage instead of pork.

Variations

Cheesy Upgrade: Add cubes of provola or mozzarella for extra richness.
Spicy Twist: Cook sausage with a pinch of chili flakes for heat.
Vegetarian: Skip sausage and blend pumpkin with a little ricotta for creaminess.

Did You Know?

Historical Fact: Pumpkins became a staple in Southern Italy after their introduction from the Americas in the 16th century. Today, they feature in countless autumn recipes across the region.

Fun Fact: In Naples, pumpkin is often paired with pasta or risotto — a tradition that combines sweetness with savory flavors for the ultimate comfort dish.

Share Your Dish!

Did you try this recipe? Share a photo on Instagram or TikTok and tag @cooking.with.tucci, or leave a comment below on the blog. I’d love to see your creations!

Follow Me

Storage & Thank You

Store leftovers in the fridge in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or broth.

Can it be frozen? Yes — freeze the pumpkin sauce separately for up to 1 month.

Support My Work

If you love this recipe and want to support authentic Italian cooking, consider supporting me on Ko-fi.