October 30, 2018

My Favorite Pumpkin Pasta Recipe…thanks to Rachel Ray!

I can’t say that this is “my” recipe. It belongs to the great Rachel Ray. I tweak it just a little to suit my own taste. This is my tried and true family favorite recipe.

Really friends, this is delicious!


  • 1 pound pasta (I use Penne or Rigatoni)
  • 1 pound turkey sausage (in my opinion, the taste of pork sausage is too strong for this recipe)
  • 2 tablespoons olive oil
  • 2-3 finely chopped shallots
  • 3-4 minced garlic cloves
  • 2 cups chicken stock (truth be told, I use 1 c. stock and 1 c. white wine but either is fine)
  • ½ cup cream 
  • 1 can pumpkin puree (NOT PUMPKIN PIE FILLING PLEASE)
  • 1-2 tablespoons brown sugar (light or dark)
  • ½ teaspoon ground or fresh nutmeg
  • ½ teaspoon ground sage
  • Pinch of cinnamon
  • 1 teaspoon pumpkin pie spice 
  • Salt and Pepper
  • Grated Parmigiano-Romano cheese


  • Add 1 tbl. olive oil to deep, hot skillet. Add sausage and brown. Drain any fat and set cooked sausage aside
  • Add remaining tablespoon of olive oil, shallots and garlic to the same pan and saute for 3-5 minutes until soft. 
  • If using white wine, add it now and allow to simmer for 2-3 minutes
  • Add chicken stock, pumpkin, brown sugar and all spices. Simmer for 5 minutes, stirring occasionally
  • Return sausage back to pan, add cream and a handful of grated cheeseNote: this is when I boil the pasta
  • Simmer for 10 minutes until sauce has thickened
  • TASTE, TASTE, TASTE, add more spice, sugar, cream, whatever your heart desires. Make it YOUR recipe.
  • Toss the cooked pasta into sauce, add grated cheese and enjoy.
  • Personal preference, I prefer spicy turkey sausage but of course, you can use mild. 
  • I also garnish with fresh sage…it just looks so good!
**original recipe from “Penne-Wise Pumpkin Pasta, Rachel Ray, 30 minute meals**