Italian Sausage and Pumpkin Pasta

Italian Sausage and Pumpkin Pasta

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Tempie Hughes


  • 1 tbsp . olive oil
  • 1/2 lb . bulk sweet Italian sausage (if using links, remove from casing before adding to pan)
  • 1/2 lb . bulk hot Italian sausage
  • 1 small yellow onion , diced
  • 3 cloves of garlic , minced
  • 1/2 salt-free Italian seasoning
  • 1/2 tsp . fine sea salt
  • 1 tbsp . fennel seed , crushed
  • 1 (14.5 oz) can of pumpkin puree
  • 2-1/2 of water
  • 2-1/2 cups of penne pasta ( I used brown rice pasta)
  • To serve:
  • 3 scallions , thinly sliced
  • grated Parmigiano-Reggiano cheese


  • Heat 1 tbsp. of olive oil over medium-high heat. Add the sausage to the pan and brown it, breaking it up with a spoon as it cooks. Add the onions and cook until softened, about 5-6 minutes. Stir in the garlic, salt and spices.
  • Pour in water, pumpkin puree and pasta and stir to combine. Bring to a boil, reduce to medium, cover and cook, stirring frequently, until pasta has absorbed the liquid and is tender. Cooking time may vary based on the type of pasta used. Top with scallions and grated parmesan cheese, then serve.


Stirring frequently as it cooks is really important in helping to keep it from sticking to the bottom of the pan.
If it starts looking a little too thick as it cooks, you can try adding a little bit more water to the pan.
If you don't have a spice grinder, you can crush the fennel seeds on your cutting board with your knife. Pour a drop of oil or water on the seeds to keep them from scattering all over the place while you chop them with your knife.