Rachael Ray's Pasta with Pumpkin and Sausage

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Recipe for Rachael Ray's Pasta with Pumpkin and Sausage. This hearty autumn pasta dish is one of Rachael's famous 30 Minute Meals


  • 2 drizzles extra-virgin olive oil
  • 1 pound bulk sweet sausage
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf, fresh or dried
  • 4 to 6 leaves fresh sage, slivered (about 1 1/2 tablespoons)
  • 1 cup dry white wine
  • 1 can (14 ounces) chicken stock (or equivalent homemade stock)
  • 1 cup canned pumpkin
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon ground cinnamon
  • 3/8 teaspoon ground nutmeg
  • salt and black pepper, to taste
  • 1 pound penne rigate or rigatoni pasta, cooked until al dente
  • Romano or Parmigiano cheese, for grating over pasta


  1. In a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat. Add second drizzle of oil to pan and sauté onion and garlic 5 minutes, until soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes. To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with freshly grated Parmigiano or Romano cheese.

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