Looking for a simple and cozy fall pasta dish, this Brown Butter Pumpkin Alfredo Pasta with Italian Sausage is it! Tender rigatoni noodles and browned spicy sausage are tossed in a simple alfredo made with garlic, cream, parmesan, and pumpkin puree. The brown butter adds the perfect nuttiness and a sprinkle of toasted bread crumbs adds a nice crunch! Trust me, you need to make this!
A Quick Look At The Recipe
Recipe: Pumpkin Alfredo Pasta
Ready In: 45 minutes
Serves: 6 servings
Staple Ingredients: pumpkin puree, rigatoni noodles, garlic, cream, parmesan, butter, bread crumbs.
What Makes It Special: the pumpkin flavor isn’t overpowering, it melts perfectly into the rich garlic alfredo sauce and adds a slight sweetness and a beautiful color. This pasta dish can be served after tossing or transfer to a baking dish, top with extra cheese and bread crumbs and serve as a pasta bake!
Besides for cooking the noodles this dish comes together in one pan, the sausage is cooked first then we use the same pan to whisk up the alfredo sauce. The sauce is seriously so good, with lots of fresh garlic, a touch of spice, and a salty finish from the parmesan – it’s the upgrade classic alfredo needed!
I used my chicken bacon alfredo recipe as a base and kept things simple with the add-ins. Spicy sausage pairs well with the pumpkin flavor, but you could use grilled chicken, ground turkey, or keep it vegetarian and stir in spinach. Don’t skip the toasty bread crumbs, they add an extra buttery crunch!
You will also like my creamy turkey pumpkin chili, it’s another great savory pumpkin dish for fall. Find all of my fall recipes here or check out all of my dinner recipes for more inspiration!
Key Pasta Ingredients
Rigatoni Noodles: Use a sturdy pasta shape that holds up to the sauce. Penne or cavatappi also work well.
Italian Sausage: Choose mild for a balanced flavor or spicy for extra heat. Brown it first for the best flavor.
Unsalted Butter: for the sauce and the toasted bread crumbs, the nutty aroma adds depth and richness to the sauce.
Garlic: Fresh minced garlic adds sharpness and flavor to balance the creamy sauce. Fresh is best or use jarred.
Heavy Cream: Gives the sauce its velvety body; avoid half-and-half if you want a rich alfredo texture.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and helps thicken the sauce naturally.
Pumpkin Puree: Adds creaminess and a subtle sweetness, be sure to use pure pumpkin, not pie filling.
Panko Breadcrumbs: Add a light, crisp crunch to contrast the creamy pasta.
How to Make the Pumpkin Pasta
Let’s talk a little about how to make this seasonal alfredo recipe (The printable instructions are in the recipe card below.)
Quick overview:
- Cook rigatoni noodles, drain, reserve pasta water.
- Brown sausage, remove, combine alfredo sauce.
- Add sausage and noodles into the sauce. Toss to combine.
- Toast breadcrumbs and serve!
- Cook rigatoni noodles according to package instructions, reserve 1/2 cup pasta water for sauce. Set aside.
- Heat a large sauté pan over medium-high heat. Add in the ground sausage and cook until browned, 8-10 minutes. Transfer sausage to a plate and set aside.
- Keeping the heat on medium-high add in the butter, heat stirring constantly for 3-4 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.
- Return to the heat, reduce to medium and add in the garlic, sauté for 1-2 minutes until fragrant. Slowly pour in cream and add in parmesan cheese. Stir continuously until cheese is melted and sauce begins to thicken. Add in pumpkin puree and seasonings, continue stirring as sauce begins to thicken.
- Add the sausage back into the pan along with the cooked noodles, toss to combine. If the mixture is too thick, thin with some of the reserved pasta water.
- In a small sauté pan melt butter over medium-high heat, add in the bread crumbs and toast, stirring often until golden brown.
- Serve pasta topped with a sprinkle of bread crumbs and extra parmesan cheese. Enjoy!
Recipe Variations & Serving
- Breadcrumb Upgrade: Mix the toasted breadcrumbs with finely grated Parmesan and a touch of garlic powder for extra flavor and crunch. Don’t skip these!
- Swap the Sausage: Use mild Italian sausage for less heat, or try ground turkey, chicken sausage, or crumbled bacon.
- Add Vegetables: Stir in spinach, roasted mushrooms, or caramelized onions for a vegetarian spin.
- Try a Different Pasta: Rigatoni holds the sauce beautifully, but penne, fettuccine, or cavatappi all work well too.
- Boost the Spice: Add a pinch of crushed red pepper or use hot Italian sausage for a bold, spicy kick, a few dashes of your favorite hot sauce will work too!
- Cream Options: Swap heavy cream for half-and-half to lighten it up.
- Baked Pasta: transfer to a baking dish, top with bred crumbs and parmesan and bake at 350 for 20-25 minutes for a scoopable pasta bake.
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Creamy Pumpkin Alfredo Rigatoni with Spicy Sausage
Equipment
Ingredients
- 16 oz. Rigatoni noodles, cooked according to package instructions
- 1/2 cup Reserved pasta water
- 1 lb. Mild or Spicy Italian sausage , ground
- 4 tbsp Unsalted butter , softened
- 3-4 cloves Garlic, minced
- 2 cups Heavy cream
- 2 cups Parmesan cheese , shredded
- 3/4 cup Pumpkin Puree
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
For the toasted breadcrumbs:
- 1/2 cup Panko bread crumbs
- 2 tbsp Unsalted butter, softened
Instructions
- Cook rigatoni noodles according to package instructions, reserve 1/2 cup pasta water for sauce. Set aside.16 oz. Rigatoni noodles, 1/2 cup Reserved pasta water
- Heat a large sauté pan over medium-high heat. Add in the ground sausage and cook until browned, 8-10 minutes. Transfer sausage to a plate and set aside.1 lb. Mild or Spicy Italian sausage
- Keeping the heat on medium-high add in the butter, heat stirring constantly for 3-4 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.4 tbsp Unsalted butter
- Return to the heat, reduce to medium and add in the garlic, sauté for 1-2 minutes until fragrant. Slowly pour in cream and add in parmesan cheese. Stir continuously until cheese is melted and sauce begins to thicken. Add in pumpkin puree and seasonings, continue stirring as sauce begins to thicken.3-4 cloves Garlic, 2 cups Heavy cream , 2 cups Parmesan cheese , 3/4 cup Pumpkin Puree , 1 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Kosher salt, Fresh cracked black pepper
- Add the sausage back into the pan along with the cooked noodles, toss to combine. If the mixture is too thick, thin with some of the reserved pasta water.
- In a small sauté pan melt butter over medium-high heat, add in the bread crumbs and toast, stirring often until golden brown.1/2 cup Panko bread crumbs, 2 tbsp Unsalted butter
- Serve pasta topped with a sprinkle of bread crumbs and extra parmesan cheese. Enjoy!
Notes
- Let the butter brown slowly: remove from heat once it smells nutty and turns golden, don’t skip this step!
- Use freshly grated Parmesan: Pre-shredded cheese won’t melt as smoothly.
- Save your pasta water: if your sauce thickens too much, a splash of pasta water can help loosen it without thinning too much.
- Don’t rush the sauce: Give it time to thicken before adding the sausage back in.
- Add a crunch: Top with toasted breadcrumbs or crispy sage.
Nutrition
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How To Store & Reheat
To Store:
Let the pasta cool completely, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
To Reheat:
Reheat gently in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave in short intervals, stirring between each to keep the sauce creamy.
Frequently Asked Questions
Yes! You can cook the sauce up to a day in advance and store it in the fridge. Reheat gently on the stove, adding a splash of cream or milk before tossing with fresh-cooked pasta.
Rigatoni, penne, or cavatappi hold the sauce well, but you can also use fettuccine or tagliatelle for a more classic look.
Yes, just leave out the sausage and add sautéed mushrooms or spinach.
Cook the butter slowly over medium heat, swirling often. Once it turns golden and smells nutty, remove it from heat.
If your sauce stayed thin, it likely needed a few more minutes to gently simmer and reduce. Adding in additional parmesan can also help the sauce to thicken.
Helpful Tools I Recommend
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Cheers!
-Rachel
This was so easy to make and very tasty! I used spicy Italian sausage, used half and half and added mushrooms! My wife loved it! We will make this again!
Love the mushroom addition, thanks for trying and so glad you both enjoyed!