Creamy Pumpkin Sausage Cavatappi Pasta

Cozy, creamy and packed with fall flavor, this Creamy Pumpkin Sausage Cavatappi is the ultimate comfort food for chilly nights! Tender, perfectly cooked cavatappi pasta is tossed in a rich and velvety pumpkin cream sauce with savory Italian sausage, creating the perfect balance of sweet and savory flavors. The fun, twisty shape of Cavatappi Pasta catches every bit of the luscious sauce, making each bite irresistibly delicious. Easy enough for a weeknight dinner yet impressive enough for entertaining, this hearty fall pasta recipe is sure to become a seasonal favorite!

Prep Time

15min
Cook Time

20min
Total Time

35min
Serving Size

4

Recipe Category Pasta
Recipe Cuisine American
Recipe Level Simple

Recipe By: Sarah Thomas-Drawbaugh @healthyishfoods

Ingredients

8-ounces DeLallo Cavatappi
½ cup reserved pasta water, as needed
1 tablespoon DeLallo Extra Virgin Avocado Oil
8 ounces Italian ground sausage, mild or hot
½ cup sweet onion, finely diced
2 teaspoons garlic, minced, about 2–3 cloves
1 tablespoon DeLallo Tomato Paste
1/2 cup DeLallo San Marzano-Style Crushed Tomatoes
⅓ cup plain pumpkin purée, not pumpkin pie filling
½ – ¾ cup low-sodium chicken broth
½ cup heavy cream
1/3 cup DeLallo Parmigiano-Reggiano, freshly grated
kosher salt, to season
freshly cracked black pepper, to season
red pepper flakes, to season
1 tablespoon butter, cold
Optional: Freshly grated Parmesan cheese, fresh basil or parsley, chopped, extra crushed red pepper flakes for garnish

Directions

Heat 1 tablespoon of avocado oil in a large sauté pan over medium-high heat. Add the hot Italian sausage and use a wooden spoon or spatula to break it into small crumbles. Cook until the sausage is browned and cooked through.
Reduce the heat to medium. Add the finely diced sweet onion to the pan with the sausage. Sauté for approximately 3–4 minutes, or until the onion begins to soften. Add the minced garlic and cook for another 30–60 seconds, stirring frequently until fragrant.
Add 2 tablespoons of tomato paste to the pan. Stir until the tomato paste is well combined with the sausage, onion and garlic. Allow the tomato paste to cook for approximately 2–3 minutes, stirring frequently, until it deepens in colo.
Pour ½ cup of Crushed Tomatoes into the pan. Stir until well combined with the sausage mixture. Allow the tomatoes to simmer gently for approximately 3–4 minutes so the flavors begin to develop.
Stir in ⅓ cup plain pumpkin purée and ½ cup low-sodium chicken broth. Season with ½ teaspoon kosher salt to start, ¼ teaspoon cracked black pepper and ¼–½ teaspoon crushed red pepper flakes.
Mix until everything is well combined. Allow the sauce to simmer gently for approximately 3–5 minutes, stirring occasionally. Add the remaining broth if the sauce becomes too thick.
Reduce the heat to medium-low. Slowly stir in ½ cup heavy cream until fully incorporated. Add ⅓ cup freshly grated Parmesan cheese and stir until the cheese melts into the sauce.
Taste and adjust the seasoning, adding more kosher salt if needed. The sauce should be creamy, rich and slightly thick.
Add the cooked cavatappi pasta directly to the skillet with the creamy spicy pumpkin sausage sauce. Gently toss until every spiral is coated. If the sauce becomes too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Reduce the heat to low and add 1 tablespoon of cold butter. Gently toss until the butter melts and the sauce becomes silky and glossy.
Divide the creamy pumpkin sausage cavatappi between four bowls. Top with extra freshly grated Parmesan cheese, fresh basil or parsley, and a pinch of crushed red pepper flakes, if desired. Serve hot and enjoy.