Q1: Can I substitute the Italian sausage with a different protein or make this vegetarian?

Yes, you can easily substitute the Italian sausage called for in Step 3. For a poultry option, use ground turkey or chicken seasoned with Italian herbs (fennel, oregano, basil). For a vegetarian version, substitute with plant-based Italian sausage crumbles or use a combination of sautéed mushrooms and white beans for a hearty texture. If using mushrooms, cook them in Step 3 until they release their moisture and become golden brown, about 8-10 minutes. You may want to add extra Italian seasoning to boost the flavor profile that the sausage would normally provide.

Q2: What if I don't have fresh sage leaves? Can I use dried sage instead?

Yes, you can substitute dried sage for the 12 fresh sage leaves listed in the ingredients. Use 1 tablespoon of dried sage instead, as dried herbs are more concentrated than fresh. Add the dried sage in Step 7 along with the garlic, but be careful not to burn it since dried herbs can become bitter if overcooked. Fresh sage provides a more vibrant, slightly peppery flavor that pairs beautifully with pumpkin, so if possible, it's worth seeking out. You can find fresh sage in the produce section of most grocery stores, usually near other fresh herbs.

Q3: How do I know when the gluten-free pasta is properly cooked, and why is timing important?

According to Step 5, cook the gluten-free pasta for 8-10 minutes or until al dente, following package directions. Gluten-free pasta can be tricky because it has a narrower window between perfectly cooked and mushy compared to regular pasta. Test it 1-2 minutes before the package's minimum time by biting into a piece—it should be tender but still have a slight firmness in the center. Since the recipe indicates there are additional steps after draining (Steps 11-14), the pasta will continue cooking slightly when combined with the hot sauce, so err on the side of slightly underdone. Overcooked gluten-free pasta can become gummy and fall apart.

Q4: Can I make this recipe dairy-free while keeping it creamy?

Yes, you can make dairy-free substitutions for both the heavy cream and Parmesan cheese in this recipe. Replace the 1 cup of heavy cream in Step 8 with full-fat coconut milk or cashew cream for a rich, creamy texture. For the Parmesan cheese added in Step 10, use nutritional yeast (about 1/4 cup) for a cheesy, umami flavor, or try a dairy-free Parmesan alternative. Keep in mind that coconut milk may add a subtle sweetness that actually complements the pumpkin, while cashew cream provides a more neutral flavor. You may need to adjust the salt and seasoning slightly since Parmesan adds significant saltiness to the dish.

Creamy Pumpkin Sage Pasta with Italian Sausage

This Creamy Pumpkin Sage Pasta with Italian Sausage captures the essence of autumn in every forkful. The dish combines the natural sweetness of pumpkin puree with aromatic fresh sage, creating a velvety sauce that clings beautifully to gluten-free pasta. Savory Italian sausage adds richness and protein, making this a satisfying and complete meal that doesn't sacrifice flavor for dietary restrictions.

Inspired by traditional Italian pasta dishes that celebrate seasonal ingredients, this recipe transforms simple pumpkin into an elegant cream sauce without relying on heavy cream alone. The sage, a classic pairing with pumpkin in Italian cuisine, infuses the dish with earthy, slightly peppery notes that balance the sweetness of the squash. Meanwhile, the sausage provides a savory counterpoint that makes each bite complex and deeply satisfying.

What makes this dish truly special is its ability to deliver restaurant-quality comfort food while being completely gluten-free. The pumpkin puree not only creates incredible creaminess but also adds beneficial nutrients like vitamin A and fiber. Whether you're following a gluten-free diet or simply seeking a cozy, flavorful dinner, this pasta brings warmth and nourishment to your table. It's perfect for weeknight dinners yet impressive enough for entertaining guests during the fall and winter months.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

30 minutes

None servings

685 calories

Fat 38.00g

Carbs 58.00g

Protein 28.00g

Ingredients

12 oz	gluten-free pasta, penne or rigatoni shape recommended
1 lb	Italian sausage, casings removed
2 tbsp	olive oil
1 medium	yellow onion, diced
4 cloves	garlic, minced
12 leaves	fresh sage leaves, roughly chopped
1 cup	pumpkin puree, pure pumpkin, not pie filling
1 cup	heavy cream
1/2 cup	chicken broth, gluten-free
1/2 cup	Parmesan cheese, freshly grated
1 tsp	salt
1/2 tsp	black pepper, freshly ground
1/4 tsp	nutmeg, freshly grated
1/4 tsp	red pepper flakes (optional)
8 leaves	fresh sage leaves, for crispy garnish (optional)
2 tbsp	Parmesan cheese, for garnish (optional)

Equipment

Large pot

Slotted spoon

Wooden spoon

Cutting board

measuring spoons

measuring cups

paper towels

chef's knife

large skillet

colander

grater

small pan

Anti-Inflammatory Diet

The recipe features anti-inflammatory ingredients like pumpkin (rich in antioxidants), sage, and olive oil, while avoiding processed foods and providing a balanced mix of nutrients that support reduced inflammation.

Clean Eating

This recipe aligns with clean eating principles by using whole, minimally processed ingredients like fresh pumpkin, herbs, and Italian sausage, avoiding artificial additives and focusing on nutrient-dense whole foods.

Gluten-Free Diet

This recipe is perfectly gluten-free, using gluten-free pasta and naturally gluten-free ingredients like pumpkin, sausage, and herbs. The recipe is specifically designed to be gluten-free without compromising flavor or texture.

Low-Carb Diet

While not strictly low-carb, this recipe can be adapted by replacing pasta with zucchini noodles or using a very small portion of gluten-free pasta to keep net carbs under 15g per serving.

Instructions

8 min

Bring a medium pot of salted water to a boil over high heat.

2 min

While water is heating, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

8 min

Add the Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes.

Remove the cooked sausage from the skillet with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.

1 min

10 min

Add gluten-free pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

5 min

While pasta cooks, add the remaining 1 tablespoon olive oil to the skillet with the sausage fat. Add diced onion and cook over medium heat until softened, about 4-5 minutes.

1 min

Add minced garlic and chopped sage leaves to the skillet, stirring constantly for 1 minute until fragrant.

Stir in the pumpkin puree, heavy cream, and chicken broth. Mix until well combined and smooth.

1 min

4 min

Add salt, black pepper, nutmeg, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened.

Stir in the grated Parmesan cheese until melted and incorporated into the sauce.

1 min

Return the cooked sausage to the skillet and stir to combine with the sauce.

Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water 1/4 cup at a time until desired consistency is reached.

2 min

If making crispy sage garnish, heat the remaining olive oil in a small pan over medium heat and fry whole sage leaves for 30 seconds per side until crispy. Drain on paper towels.

Divide the pasta among four serving bowls. Top with crispy sage leaves and additional Parmesan cheese if desired. Serve immediately.

1 min

Creamy Pumpkin Sage Pasta with Italian Sausage

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Low-Carb Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the Italian sausage with a different protein or make this vegetarian?

Q2: What if I don't have fresh sage leaves? Can I use dried sage instead?

Q3: How do I know when the gluten-free pasta is properly cooked, and why is timing important?

Q4: Can I make this recipe dairy-free while keeping it creamy?