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Linguine with Pumpkin Sauce and Crumbled Sausage

This is a delicious recipe, perfect for the cold fall and winter months. While the recipe calls for linguini, you could easily substitute with your favorite pasta. We like Rustichella Egg Pappardelle. Makes 4 servings Preparation Time: 20 minutes


  • 4 Tbs extra virgin olive oil divided
  • 1 sm onion diced
  • 20 oz pumpkin seeded, diced
  • salt and pepper to taste
  • 2 Tbs heavy cream plus extra
  • 8 oz Italian Sausage crumbled
  • 1 lb linguine pasta
  • 1/4 cup freshly grated Parmigiano-Reggiano


  • 1. In a skillet over medium heat, warm 2 T olive oil. Add the onions and saute until soft. Add the cubed pumpkin and season with salt and pepper. Cook until tender, about 10 minutes.
  • 2. Transfer mixture to a food processor or blender and add the cream. Puree until smooth and creamy. Add more cream if necessary.
  • 3. Bring a large pot of water to a boil.
  • 4. In a skillet over medium heat, warm remaining 2 T oilive oil. Add the crumbled sausage annd cook until sausage is brown and cooked through.
  • 5. Add salt to the boiling water and carefully add the pasta. Cook until al dente.
  • 6. Drain pasta and add it to the skillet with the sausage. Add the pumpkin cream and Parmegiano-Reggiano cheese and toss.
  • 7. Serve on a large platter.


Amount Per: 1 Serving Calories: 664.89 Total Fat: 26.52g Saturated Fat: 5.32g Cholesterol: 45.3g Sodium: 758.57g Potassium: 471.72g Total Carbohydrates: 85.38g Fiber: 6.75g Sugar: 5.05g Protein: 22.55g
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