Pumpkin and Sausage Perfect Autumn Pasta - Chef Sabrina Mancin

Pumpkin and Sausage Perfect Autumn Pasta

This full of flavor pasta has only three main ingredients and even though it can be made all year around, the Fall season is the perfect time to do it! Pumpkins are everywhere and it is quick enough to make for a big crowd. If you want a step-by-step instruction on how to make it, make sure to check out my YouTube video where I teach you al the tips and tricks!


Yield: 6 people (or 4 very hungry guests ☺)
• 400g = 14oz Radiatore pasta (or your favorite short pasta)
• 812g = 29oz = 6 ½ cups Butternut squash (or Acorn, or regular pumpkin)
• 612g = 22oz = about 3 large Sausages*
• Extra virgin olive oil
• Kosher salt
• Black pepper
• Parmigiano Reggiano cheese (or your favorite cheese)


Sausages*: I like to use a mild Italian sausage because I like the flavor of the fennel seeds in it. However you could also use a spicy sausage or one with spices like cloves and nutmeg which would compliment the squash really well.
This pasta is also really nice with the addition of some sautéed shallots or some sage which can be added with evoo to the pan before you add the sausage.

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