Farfalle with Sausage and Pumpkin

I wait all year for the fall. I know it sounds a bit crazy, but it’s my favorite time of the year. I love the flavors, the weather, and the fact that the holidays are right around the corner!

Of all of the fall foods, I think pumpkin is my favorite.  Unfortunately, my husband doesn’t agree.  With the exception of pumpkin roll, he could do without pumpkin entirely.  This pasta was no exception to the rule – I absolutely loved it, but my husband wasn’t a huge fan (although he did eat it).  I had some maple sausage and pumpkin puree in the refrigerator, so pasta was the logical next step (at least for me).  Instead of adding cream or milk, I paired the pumpkin with some sweet white wine (both in the dish and to drink while I was cooking).  The resulting pasta was exactly what I had hoped for – light and flavorful with a hint of spice.

Farfalle with Sausage and Pumpkin

  • 10 ounces farfalle (of course, I used Barilla Plus)
  • 1 pound maple pork sausage (casings removed)
  • 1 large sweet onion, diced
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon cinnamon
  • Kosher salt
  • 1 cup sweet white wine
  • 1 cup pumpkin puree
  • Freshly grated parmigiano reggiano

Prepare the farfalle according to the package directions.  Drain and set aside.

Meanwhile, in a large skillet, brown the sausage over medium heat.  Add the diced onion, rubbed sage, and cinnamon. Season with a small amount of salt.  Continue to cook for 3-4 minutes until the onions are soft.

Deglaze the pan with the white wine, scraping any bits off of the bottom of the pan.  Stir in the pumpkin puree forming a sauce with the white wine.  Simmer for a few minutes.

Add the cooked farfalle to the skillet, tossing to evenly coat the pasta with the sausage and pumpkin sauce.  Serve immediately topped with freshly grated parmigiano reggiano cheese.

25 Responses to Farfalle with Sausage and Pumpkin

  1. I’m a fall person, too. It’s the time I like to call sweater weather. hehe..,

    Delicious pasta! I love the substitution of the milk for white wine. I may just have to try something like that sometime.

  2. great fall dish! I love that you took a risk and used pumpkin in this dish. I never had it in pasta before but this is something I would truly enjoy

  3. You’re not crazy. I love the autumn… simply nothing like it. And autumnal cooking is so very satisfying.

    I love a good pumpkin based pasta sauce. We do a similar dish with hot Italian sausage, and it’s wonderful.

  4. I love pumpkin too and they’re such great fall food. I’ve never thought of them as a savory dish but this pasta sounds wonderful! I’m not sure if my honey’s a fan of pumpkin but I’ll give it a try!

  5. This looks really delicious! My sister is going pumpkin picking wtih her friends this weekend, and have been looking for some good pumpkin recipes! I’m saving this one!

  6. Holy cow! If your husband doesn’t like this…I’ll happily accept the leftovers! Oh my God! this is EXACTLY the reason why I like Fall! :D

  7. Oh heavens.
    I have a confession: I rarely cook anything from others’ blogs. I love reading them…but for some reason, I just don’t take it to the extra step. However, seriously, I may make this for dinner. It looks amazing. Thanks so much for sharing!

  8. YES YES YES! Fall is my favorite season with my favorite ingredients, and my favorite fall dishes are fall pasta dishes! Pumpkin, butternut squash, spices and pasta? Total winners!