This Autumn Sausage Pasta recipe is the ultimate cozy meal to welcome the fall season. Imagine a creamy, savory sauce coating every nook of perfectly cooked pasta, packed with spicy Italian sausage, sweet roasted butternut squash, and earthy sage. It’s a restaurant-quality dish that is surprisingly easy to whip up on a busy weeknight, making it a guaranteed family favorite. If you’re looking for a recipe that truly tastes like autumn in a bowl, you’ve found it.
We combine simple, seasonal ingredients to create a symphony of flavors that is both comforting and sophisticated. This dish is perfect for a quiet dinner at home or for impressing guests at your next gathering. Let’s dive into how to create this unforgettable meal.
Why You’ll Love This Autumn Sausage Pasta
There are countless reasons to fall in love with this cozy pasta dish. It’s designed to be as delicious as it is simple, solving your weeknight dinner dilemmas with one satisfying recipe.
- Rich & Creamy Sauce: A touch of heavy cream and Parmesan cheese creates a luscious sauce that clings to every piece of pasta without feeling too heavy.
- Packed with Fall Flavors: The combination of butternut squash, sage, and a hint of nutmeg screams autumn. It’s the perfect way to celebrate the season’s best produce. For another fantastic way to enjoy seasonal squash, try this Brown Sugar Roasted Butternut Squash.
- Quick & Easy: From start to finish, this recipe comes together in about 40 minutes, making it an ideal choice for busy evenings when you crave something special but are short on time.
- Customizable: This recipe is incredibly versatile. You can easily swap ingredients based on what you have on hand. Don’t have sausage? Try chicken. Not a fan of butternut squash? Sweet potatoes or even roasted delicata squash work beautifully.
Key Ingredients for the Perfect Fall Pasta
Crafting the perfect Autumn Sausage Pasta starts with high-quality, seasonal ingredients. Here’s what you’ll need and why each component is crucial for building that incredible flavor.
For the Pasta & Sauce:
- Pasta: We recommend a short pasta shape with plenty of ridges, like Rigatoni, Penne, or Campanelle. These shapes are perfect for catching the creamy sauce.
- Italian Sausage: Choose a good quality mild or spicy Italian sausage. The fennel and herbs in the sausage are foundational to the dish’s flavor profile.
- Butternut Squash: The star of our autumn theme! Roasting it brings out its natural sweetness, which balances the savory sausage perfectly.
- Heavy Cream: This is the key to our luxuriously creamy sauce.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a nutty, salty depth of flavor.
- Shallot & Garlic: These aromatics build the base layer of flavor for our sauce.
- Dry White Wine: A splash of something crisp like a Sauvignon Blanc or Pinot Grigio deglazes the pan and adds a touch of acidity to cut through the richness. You can substitute with chicken broth if you prefer.
- Fresh Sage: This herb is quintessentially autumnal and pairs wonderfully with sausage and squash.
Step-by-Step Instructions
Follow these simple steps to create a show-stopping Autumn Sausage Pasta. We’ll walk you through it from roasting the squash to finishing the sauce.
1. Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. This step is crucial for developing that sweet, nutty flavor.
2. Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water. This “liquid gold” is key to creating a silky sauce.
3. Brown the Sausage
In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Remove the sausage from its casings and add it to the skillet. Break it up with a spoon and cook until it’s nicely browned and cooked through, about 5-7 minutes.
4. Build the Sauce
Remove the cooked sausage from the skillet and set it aside. Reduce the heat to medium and add the chopped shallot, cooking until softened. Add the minced garlic and fresh sage, and cook for another minute until fragrant. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for a minute to cook off the alcohol.
5. Combine and Serve
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it thicken slightly, then stir in the grated Parmesan cheese until melted and smooth. Return the cooked sausage to the skillet, along with the roasted butternut squash. Finally, add the drained pasta to the skillet and toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately with extra Parmesan and fresh parsley.
Pro Tips for Recipe Success
A few expert tips can take your Autumn Sausage Pasta from great to absolutely spectacular.
- Don’t Skip the Pasta Water: The starch in the pasta water helps the sauce emulsify and cling to the pasta, creating a much creamier texture than cream alone.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own Parmesan from a block makes a world of difference.
- Toast the Sage: For an extra layer of flavor, you can fry the sage leaves in a bit of butter until crispy before you start the sauce. Use them as a garnish for a beautiful and delicious finishing touch.
- Control the Spice: If you like a bit of heat, use spicy Italian sausage or add a pinch of red pepper flakes along with the garlic.
Flavor Variations & Substitutions
This recipe is a fantastic template. Feel free to get creative with these delicious variations.
- Add Leafy Greens: Stir in a few handfuls of fresh kale or spinach at the end and let it wilt into the sauce for extra nutrients and color.
- Try Different Squash: If you can’t find butternut, roasted sweet potato or even pumpkin puree stirred into the sauce would be delicious. Roasted Delicata Squash is another excellent, no-peel-needed option.
- Make it Nutty: Top the finished dish with a sprinkle of toasted walnuts or pecans for a delightful crunch.
What to Serve with Autumn Sausage Pasta
While this Autumn Sausage Pasta is a complete meal on its own, a simple side can round it out perfectly. A crisp green salad with a lemon vinaigrette provides a fresh contrast to the creamy pasta. For something heartier, a side of garlic bread or a crusty baguette is perfect for sopping up every last bit of the delicious sauce.
Storage and Reheating Instructions
Leftovers are just as delicious the next day! Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat. You may need to add a splash of milk or cream to loosen the sauce and bring back its creamy consistency.
While it’s best served fresh, you can prepare the components ahead. Roast the squash and cook the sausage a day in advance. When ready to serve, cook the pasta and assemble the sauce as directed for the freshest taste.
Yes, absolutely! To make this recipe gluten-free, simply substitute your favorite brand of gluten-free short pasta and cook it according to the package instructions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium-low heat. Add a splash of milk or cream to help loosen the sauce and restore its creamy texture.
This pasta is a hearty meal on its own, but it pairs wonderfully with a simple green salad with a bright vinaigrette or a side of crusty garlic bread to soak up the creamy sauce.
If you don’t have butternut squash, roasted sweet potatoes are a great substitute. You can also use other fall squashes like delicata or acorn squash. Even pumpkin puree stirred into the sauce would be a delicious seasonal variation.
A good quality Italian sausage, either mild or spicy, works best. The fennel and herbs in Italian sausage are key to the flavor profile. You could also use chicken sausage as a lighter alternative.
While it’s best served fresh, you can prepare the components ahead. Roast the squash and cook the sausage a day in advance. When ready to serve, cook the pasta and assemble the sauce as directed for the freshest taste.
Yes, absolutely! To make this recipe gluten-free, simply substitute your favorite brand of gluten-free short pasta and cook it according to the package instructions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium-low heat. Add a splash of milk or cream to help loosen the sauce and restore its creamy texture.
This pasta is a hearty meal on its own, but it pairs wonderfully with a simple green salad with a bright vinaigrette or a side of crusty garlic bread to soak up the creamy sauce.
If you don’t have butternut squash, roasted sweet potatoes are a great substitute. You can also use other fall squashes like delicata or acorn squash. Even pumpkin puree stirred into the sauce would be a delicious seasonal variation.
A good quality Italian sausage, either mild or spicy, works best. The fennel and herbs in Italian sausage are key to the flavor profile. You could also use chicken sausage as a lighter alternative.
More Delicious Pasta Recipes
If you loved this dish, you’re sure to enjoy some of our other popular pasta recipes. For another comforting and creamy option, be sure to check out our Tuscan Chicken Pasta.
Share Your Creation!
We are so excited for you to try this Autumn Sausage Pasta recipe. It’s a true celebration of fall flavors and the perfect dish to share with people you love. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!
Autumn Sausage Pasta: A Creamy & Cozy Weeknight Dinner
This Autumn Sausage Pasta is the ultimate cozy meal, combining spicy Italian sausage, sweet roasted butternut squash, fresh sage, and a luscious cream sauce. It's an easy, restaurant-quality dish perfect for a busy weeknight.
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Arrange in a single layer and roast for 20-25 minutes, until tender and lightly caramelized.
- While the squash roasts, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- In a large skillet or Dutch oven over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium. Add the chopped shallot to the skillet and cook until softened, about 3 minutes. Add the minced garlic and fresh sage and cook for another minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer and reduce for about 1-2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce has slightly thickened. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth.
- Return the cooked sausage to the skillet along with the roasted butternut squash. Add the drained pasta and toss to combine, ensuring everything is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
Tip 1: Don't overcrowd the pan when roasting the squash. Use two baking sheets if necessary to ensure it roasts instead of steams.
Tip 2: For an extra depth of flavor, add a pinch of nutmeg to the cream sauce.
Tip 3: If you don't have shallots, a small yellow onion will work just as well.
Autumn Sausage Pasta: A Creamy & Cozy Weeknight Dinner
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Arrange in a single layer and roast for 20-25 minutes, until tender and lightly caramelized.
- While the squash roasts, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- In a large skillet or Dutch oven over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium. Add the chopped shallot to the skillet and cook until softened, about 3 minutes. Add the minced garlic and fresh sage and cook for another minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer and reduce for about 1-2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce has slightly thickened. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth.
- Return the cooked sausage to the skillet along with the roasted butternut squash. Add the drained pasta and toss to combine, ensuring everything is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
Tip 2: For an extra depth of flavor, add a pinch of nutmeg to the cream sauce.
Tip 3: If you don't have shallots, a small yellow onion will work just as well.
