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Pasta with Italian Sausage and Pumpkin Sauce

Pasta with Italian Sausage and Pumpkin Sauce


"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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40 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  2. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  3. Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  4. Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.


  • Cook's Note:
  • Use 1 cup of sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 76
  1. 90 Ratings

Most helpful positive review

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 the...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 the...

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 hus...

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 i...

great recipe!! but, i can never understand why other reviewers would change the recipe and then give it low stars, I always make the recipe as stated, rate it!! Then the next time make substitut...

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 s...

This was such a quick recipe to make and so delicious! I used mild Italian turkey sausage (always our preference), added kale after the onion had cooked for a few minutes and seasoned the kale...

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 f...

Wonderful flavor, really enjoyed this as written. Would give 4.5 stars really.

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