A hearty autumn-inspired pasta dish with savory sausage, seasonal vegetables, and a creamy sage sauce that’s perfect for cozy dinners.

Scale

Main Ingredients:

12 oz (340 g) pasta (rigatoni, penne, or fusilli work well)

1 lb (450 g) Italian sausage (chicken or turkey, casings removed)

2 tbsp olive oil

Vegetables:

1 small onion, diced

2 cloves garlic, minced

1 cup butternut squash, peeled and diced into ½-inch cubes (or pumpkin)

1 cup mushrooms, sliced (cremini or white button)

2 cups fresh spinach or kale, chopped

Sauce Components:

½ cup heavy cream (or half-and-half for lighter version)

½ cup chicken broth (or vegetable broth)

½ cup grated Parmesan cheese (freshly grated recommended)

Seasonings:

½ tsp dried sage (or 1 tbsp fresh chopped sage)

¼ tsp ground nutmeg (optional, for warmth)

Salt and black pepper, to taste

Garnish:

Fresh parsley, chopped

Extra Parmesan cheese for serving

1. Cook pasta in salted boiling water according to package directions; reserve 1/2 cup pasta water, then drain.

2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon, and cook until browned.

3. Add onion, garlic, butternut squash, and mushrooms. Sauté until softened and golden, about 8–10 minutes.

4. Pour in broth and let simmer for 3–4 minutes, allowing squash to become tender.

5. Stir in spinach (or kale) and cook until just wilted.

6. Reduce heat to low and add cream, Parmesan, sage, nutmeg, salt, and black pepper. Stir until creamy.

7. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

8. Serve warm, garnished with fresh parsley and extra Parmesan.

For a lighter option, swap half-and-half for cream.

Use turkey or chicken sausage to keep it pork-free.

You can substitute pumpkin or sweet potato for butternut squash.

Keywords: Autumn Sausage Pasta, Fall Pasta, Creamy Sausage Pasta