Pumpkin Sage Alfredo with Sausage
This Pumpkin Sage Alfredo with Sausage is irresistibly creamy and packed with cozy fall flavors, perfect for a comforting and elegant pasta dinner.
Servings: 4 servings
Ingredients
- 8 ounces fettuccine traditional wide noodles
- 2 tablespoons olive oil for sautéing the sausage and garlic
- 1 pound Italian sausage casings removed, mild or sweet variety
- 2 cloves garlic minced
- 1 cup pumpkin puree creamy, naturally sweet base of the sauce
- 1 cup heavy cream gives the sauce its rich and silky texture
- 1 teaspoon dried sage brings an earthy, herbaceous note
- 0.5 teaspoon nutmeg warm spice that enhances the pumpkin’s flavor
- salt and pepper to taste
- 0.5 cup grated Parmesan cheese adds a sharp, nutty finish
- fresh sage leaves for garnish
Instructions
Stepwise Method: Pumpkin Sage Alfredo with Sausage
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the pan and set aside, leaving the flavorful drippings behind.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the pumpkin puree, mixing it with the garlic and sausage drippings for about 2 minutes.
- Pour in the heavy cream, stirring continuously. Add the dried sage, nutmeg, salt, and pepper. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
- Return the cooked sausage to the skillet and stir to combine. Add the drained fettuccine to the sauce, tossing to coat evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.
- Plate the pasta and garnish with fresh sage leaves. Serve immediately for the best flavor and texture.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
- Grater
Notes
- Use reserved pasta water to adjust sauce consistency without losing creaminess.
- Fresh sage can replace dried sage; use three times the amount and add at the end of cooking.
- Substitute pumpkin puree with butternut squash or sweet potato puree if unavailable.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently with a splash of cream.
- For a leaner dish, try turkey sausage and whole wheat or gluten-free pasta.