Homestead Sausage–Pumpkin Cabin Pasta Toss

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 12 oz (340 g) wide egg noodles or pappardelle
• 1 lb (450 g) bulk Italian sausage (mild or hot)
• 3 cups peeled pumpkin, 1/2-inch cubes (about 1 1/2 lb / 680 g untrimmed)
• 3 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp kosher salt (plus more for pasta water)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg (plus a pinch for serving)
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving

Do This

• 1. Heat oven to 400°F (200°C). Toss pumpkin with 2 tbsp olive oil, 1/2 tsp salt, and pepper; roast 25 minutes until tender and caramelized.
• 2. Boil a large pot of salted water for the pasta; cook noodles until al dente, then reserve 1/2 cup pasta water and drain.
• 3. While pumpkin roasts, brown sausage in a large skillet over medium-high heat, breaking into chunks; remove to a plate, leaving drippings.
• 4. In same skillet, add remaining 1 tbsp olive oil, onion, and a pinch of salt; cook 5–7 minutes. Stir in garlic, sage, and nutmeg for 30 seconds.
• 5. Pour in broth; simmer 3–4 minutes, scraping browned bits. Add cream; simmer gently 4–5 minutes until slightly thickened. Stir in Parmesan.
• 6. Add sausage, roasted pumpkin, and noodles to the skillet. Toss, adding reserved pasta water as needed. Serve hot with extra Parmesan and nutmeg.

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Why You’ll Love This Recipe

• Captures all the cozy cabin flavors: browned sausage, sweet roasted pumpkin, nutmeg, and cream wrapped around wide, silky noodles.
• Everything cooks in just a couple of pans, but tastes like it simmered all afternoon on a wood stove.
• Flexible and forgiving: swap in butternut squash, use your favorite sausage, or adjust richness to your taste.
• Hearty enough to be a full meal in a bowl, perfect for chilly nights and casual company.

Grocery List

• Produce: Small sugar pumpkin (or butternut squash), yellow onion, garlic, fresh sage (optional), fresh parsley (optional, for garnish)
• Dairy: Heavy cream, Parmesan cheese, unsalted butter (optional, for extra richness)
• Pantry: Bulk Italian sausage, wide egg noodles or pappardelle, olive oil, chicken broth, kosher salt, black pepper, ground nutmeg, red pepper flakes (optional)

Full Ingredients

For the Roasted Pumpkin

• 3 cups peeled pumpkin, cut in 1/2-inch cubes (about 1 1/2 lb / 680 g whole pumpkin, such as sugar or pie pumpkin)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Pasta and Sausage

• 12 oz (340 g) wide egg noodles or pappardelle
• 1 lb (450 g) bulk Italian sausage, mild or hot
• 1 tbsp olive oil (for the skillet)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp chopped fresh sage, or 1/2 tsp dried rubbed sage
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Rustic Cream Sauce and Finish

• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more for serving
• 1/4 tsp ground nutmeg, plus a pinch for sprinkling at the end
• 1 tbsp unsalted butter (optional, stirred in at the end for gloss)
• 2 tbsp chopped fresh parsley or sage leaves (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep the pumpkin and preheat the oven

Preheat your oven to 400°F (200°C) with a rack in the middle. Line a baking sheet with parchment paper for easier cleanup if you like.

Carefully peel the pumpkin with a sharp knife or sturdy vegetable peeler. Slice it in half, scoop out the seeds and stringy fibers, then cut the flesh into 1/2-inch cubes. Measure out 3 packed cups of cubes. Try to keep the pieces close in size so they roast evenly.

Step 2: Roast the pumpkin until caramelized

Spread the pumpkin cubes on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss directly on the pan until every piece is lightly coated and redistribute into a single layer, giving the cubes a little breathing room.

Roast for 20–25 minutes, stirring once halfway through, until the pumpkin is tender when pierced with a fork and the edges are caramelized and lightly browned. Set aside when done, but keep the oven warmth in mind; it is fine if the pumpkin cools slightly while you make the sauce.

Step 3: Cook the pasta

While the pumpkin is roasting, bring a large pot of water to a rolling boil. Salt it generously (about 1 1/2–2 tablespoons kosher salt for a big pot; the water should taste pleasantly salty).

Add the wide egg noodles or pappardelle and cook according to package directions until just al dente, usually 8–10 minutes. Before draining, dip out and reserve 1/2 cup of the starchy pasta water. Drain the noodles and set aside. Toss them very lightly with a teaspoon of olive oil if they will sit more than a few minutes, to help prevent sticking.

Step 4: Brown the sausage and build the flavor base

While the pasta cooks, place a large, heavy skillet or wide Dutch oven over medium-high heat. Add the sausage to the dry pan (no oil yet, the sausage will render its own fat). Cook, breaking it into bite-size chunks with a wooden spoon or spatula, until browned and cooked through, 7–9 minutes. You want some crisp, browned edges for deep flavor.

Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful drippings in the pan. If there is more than about 2 tablespoons of fat, spoon off the excess. Add 1 tablespoon olive oil if the pan seems dry. Reduce the heat to medium and add the diced onion plus a pinch of salt. Cook, stirring occasionally, until the onion is soft and lightly golden, 5–7 minutes.

Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant, being careful not to brown the garlic.

Step 5: Make the rustic cream sauce

Pour the chicken broth into the pan, stirring and scraping the bottom with a wooden spoon to loosen any browned bits. Let it simmer for 3–4 minutes, reducing slightly and concentrating the flavor.

Reduce heat to medium-low and pour in the heavy cream. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Bring to a gentle simmer (small bubbles around the edges), and cook for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Turn the heat down to low and stir in the grated Parmesan until melted and smooth. Taste and adjust seasoning with more salt, pepper, or nutmeg as needed. If the sauce seems very thick at this point, you can splash in a little extra broth or some of the reserved pasta water to loosen it slightly.

Step 6: Toss in the sausage, roasted pumpkin, and pasta

Return the browned sausage and any accumulated juices to the skillet with the cream sauce. Add the roasted pumpkin cubes. Gently fold everything together so the pumpkin stays mostly intact. Let it warm through for 1–2 minutes over low heat.

Add the cooked noodles directly to the skillet. Using tongs or two large spoons, toss carefully until all the pasta is coated in sauce and the sausage and pumpkin are evenly distributed. If the sauce feels too thick or tight, add a splash of the reserved pasta water at a time, tossing between each addition, until you reach a silky, creamy consistency that clings to the noodles without puddling.

If using, stir in 1 tablespoon unsalted butter at the very end for extra gloss and richness.

Step 7: Serve cabin-style

Remove the skillet from the heat. Sprinkle the top with a little extra grated Parmesan, a pinch more nutmeg if you like its cozy aroma, and chopped fresh parsley or sage leaves for color.

Serve the pasta straight from the skillet or transfer to a warm, shallow serving bowl. Finish each portion with a final twist of black pepper and a tiny shower of Parmesan. Enjoy immediately while the sauce is creamy and the pumpkin is still tender and sweet.

Pro Tips

• Choose the right pumpkin: Sugar or pie pumpkins have dense, sweet flesh that roasts beautifully. Avoid large carving pumpkins, which tend to be watery and bland. Butternut squash is an excellent, reliable substitute.
• Get a good sausage sear: Let the sausage sit undisturbed in the hot pan for a minute or two before breaking it up. This gives you flavorful browned edges instead of gray, steamed meat.
• Control sauce thickness: The sauce will thicken as it cools and as the pasta absorbs it. Keep some pasta water handy to loosen it to that perfect, glossy coating right before serving.
• Use freshly grated cheese: Freshly grated Parmesan melts more smoothly and helps the sauce emulsify. Pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
• Do not boil the cream hard: Keep the sauce at a gentle simmer. A hard boil can cause the cream to split and the cheese to become stringy instead of silky.

Variations

• Smoky cabin version: Use smoked sausage or add a small handful of chopped cooked bacon with the sausage. A pinch of smoked paprika in the sauce deepens the cozy, wood-stove vibe.
• Lighter farmhouse version: Swap half the heavy cream for whole milk and add an extra 1/2 cup chicken broth. Simmer a bit longer to thicken. You still get a creamy sauce with a slightly lighter feel.
• Vegetarian harvest version: Skip the sausage and increase the pumpkin to 4 cups. Add 8 oz (225 g) sliced mushrooms, well browned in olive oil, and use vegetable broth instead of chicken.

Storage & Make-Ahead

This pasta is best right after it is tossed, when the sauce is satiny and the pumpkin is just-tender. That said, leftovers do keep well:

Cool any leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of milk, cream, or broth, stirring occasionally until hot and creamy again. You can also reheat individual portions in the microwave at 50–70% power, stirring once or twice and adding a spoonful of liquid if needed.

For make-ahead prep, you can roast the pumpkin up to 2 days in advance and store it in the refrigerator. When you are ready to cook, make the sausage and sauce, then stir in the pre-roasted pumpkin to warm through. It is not recommended to fully assemble the dish in advance, as the pasta will soak up the sauce and become soft over time.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): about 820 calories; 34 g protein; 30 g fat; 92 g carbohydrates; 6 g fiber; 11 g saturated fat; 1,250 mg sodium. Values will vary based on specific sausage, pasta, and cheese brands used.