This Sausage Pasta with Pumpkin Sauce is the perfect comfort food for fall. It covers any pasta with pumpkin deliciousness and takes less than 30 minutes.
Cook sausage either in a skillet or in an air fryer.
In a large skillet, melt butter over medium-high heat.
Add chopped onion, minced garlic, cayenne pepper, sage leaves, salt and pepper to the melted butter. Bring to a boil then whisk continuously until the butter begins to brown.
Bring to a boil then whisk continuously until the butter begins to brown.
Stir in pumpkin butter and enough wine or pasta water to make a creamy sauce.
Add pasta and sliced sausage to the skillet and stir to combine.
Divide into four portions and place in large pasta bowls. Garnish with parmesan cheese and chopped parsley.
Notes
VARIATIONSGluten-free - substitute gluten-free pasta for regular pasta. It's as easy as that.Vegan - simply change out the butter for vegan butter and either omit the sausage or add mushrooms in its place.Vegetable lovers - add spinach to the seasoned browned butter and garlic in the last minute and cook until spinach is wilted.Herb Lovers - add a touch of rosemary to the sage for a more herbal-based sauceCheese Lovers - not only will parmesan enhance the dish after it is served but goat cheese mixed in at the end will create a creamier, richer sauceSauce with a crunch - garnish with roasted walnuts, hazelnuts, or pepitasNo pumpkin butter - Take the time to make it for the best results. Plus you'll have some for breakfast in the morning. If you have to, you can replace the pumpkin butter called for with 1 cup pumpkin puree, ¾ teaspoon pumpkin pie spice, 1 tablespoon maple syrup, and about ⅛ cup apple cider. It won't be quite the same but similar.