Description
A cozy fall baked pasta dish featuring creamy pumpkin sauce infused with sage, nutmeg, and a hint of cinnamon, combined with savory sausage and tender ziti, then topped with Parmesan and baked until golden and bubbly. Comfort food with a seasonal twist, perfect for family dinners or entertaining.
Ingredients
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340 g (12 oz) ziti or rigatoni, cooked al dente
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450 g (1 lb) sage sausage (or sweet Italian sausage)
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70 g (½ medium) onion, diced
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2 cloves garlic, minced
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1 bay leaf
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4 fresh sage leaves, chopped
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½ tsp (1.5 g) ground nutmeg
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¼ tsp (0.5 g) red pepper flakes
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Pinch of cinnamon
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120 ml (½ cup) dry white wine (e.g., Chardonnay)
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240 ml (1 cup) vegetable stock
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425 g (15 oz) canned pumpkin puree
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Salt and pepper, to taste
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25 g (¼ cup) finely grated Parmesan cheese
Instructions
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Preheat oven to 175°C (350°F). Cook pasta to just al dente, drain, and set aside.
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In a large skillet, cook sausage over medium-high heat for 6–8 minutes until browned. Transfer to a bowl.
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In the same skillet, sauté onion, garlic, and bay leaf for 3 minutes until onion is translucent.
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Add sage, nutmeg, red pepper flakes, cinnamon, salt, and pepper. Cook 1 minute.
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Pour in wine and cook 2–3 minutes until reduced by half.
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Stir in vegetable stock and pumpkin puree; cook until sauce slightly thickens.
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Return sausage to skillet and stir well.
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In a large bowl, toss pasta with pumpkin-sausage sauce.
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Transfer to a baking dish or oven-safe skillet. Sprinkle Parmesan on top.
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Bake uncovered for 25–35 minutes until bubbly and lightly golden.
Notes
Drain excess sausage fat if needed, but keep some for flavor.
For extra creaminess, stir in a splash of heavy cream before baking.
Make-ahead: Assemble up to baking step, cover, and refrigerate; bake with 5–10 extra minutes.
Vegetarian option: Replace sausage with sautéed mushrooms and extra sage.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes (including baking)
- Category: 6 servings
- Method: Baking
- Cuisine: American / Italian Fusion