Recipe by jmcnutt28
"This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor."
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bulk Italian sausage
1 (16 ounce) package
1 (15 ounce) can
1 (14.5 ounce) can
salt and ground black pepper to taste
grated Parmesan cheese, or to taste
Italian seasoning, or to taste
A very good and delicious twist to pasta. We played ‘guess the ingredient’ and my family never did guess the pumpkin in the sauce. I made the recipe as written, tried it on some pasta, and then added 2 ingredients. It was fine as written; I just knew my family would like a little spice. I added some red pepper flakes (1 T.) for a little zip and some fresh spinach for added veggies. I will make this again, although I will be using spicy Italian sausage, next time. We liked the addition of spinach, so I would use that again. My pasta was medium shells as that is what I had on hand. Thanks jmcnutt28 for this recipe, we enjoyed it.
This was OK, but I probably won't make it again. The nutmeg was overpowering, so if I did make it again I would half the amount.
I partially grilled chicken sausage, sliced and finished cooking with the onions. I used one whole onion and fat free half/half. I added some cream cheese, red pepper flakes, and spinach. My husband and I really enjoyed this recipe!
I'm giving this a 4, but I made a few small changes that could have adversely affected it. I used 1 cup of sour cream and left out the half-and-half. I also used sweet Italian turkey sausage instead of regular Italian sausage, hoping to appeal to my toddler. I added spinach leaves just before serving, which really brightened it up, and I also used about 1/4 cup parmesan cheese. I will make it again, next time using the half-and-half and the regular Italian sausage, and expect it will be 5 stars.
What a great dish. I made this for lunch today and my family loved it. I served it with a Cesar salad, the artichoke Parmesan French bread and for desert I made the coconut flan! All from this site everyone just enjoyed it. Will definitely make this again. Thank you again for sharing a great dish...
This tasted great. I boiled the onions with the broth, doubled the sour cream, and left the half-and-half out. I also used 1.5 cups shredded Parmesan.
Great recipe. A+ for versatility. I really wanted to make it tonight and had to make some substitutions. I made it with steamed hubbard squash as I didn't have canned pumpkin handy. I used the food processor to puree the squash along with a 1/8 cup of apple cider.
Also, I used Italian(hot) chicken sausage as a substitute for the pork sausage.
The sauce was creamy and delicious. I like to use an Argentine Parmesan for the grated cheese. Does a nice job of blending with sauces.
Wonderful flavor, really enjoyed this as written. Would give 4.5 stars really.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Italian Sausage and Pumpkin Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 426
** Calories from Fat: 151
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