Heyyyy pumpkin season. Let’s get after it with this five spice pumpkin pasta.
Now, I’m definitely not one to rush to the nearest coffee establishment at the hint of fall weather to embrace the favorite fall drinks, but I do enjoy a nice pumpkin delicacy every now and then. I definitely have enough goodies on this site to help me get my fill every year.
Pumpkin cookies, get in my mouth.
Anyway, I do feel like it’s easy to over-sweet fall’s favorite gourd, so I’m taking it savory today with this pumpkin pasta.
Yeah, I know pasta! It doesn’t happen over here very often, but when it does, I’m not mad about it.
While savory pumpkin dishes tend to pair it with fresh sage (also not mad about that), I’ve found one of my favorite fall spices is actually five spice powder! I know, random, but a handful of years ago I used it on a whim in this five spice pumpkin and sausage soup and I DIE. I became mildly obsessed for a bit, throwing it without caution in sweet and savory dishes alike. Breakfast, lunch and dinner.
Anyway, if you’re not all that familiar with five spice powder, it’s sort of the best of all the warm cozy fall flavors that you’re likely eating anyway – just all in one: cinnamon, cloves, fennel, white pepper and anise. Different stores boast different variations, and since I haven’t been brand-consistent myself on this topic, I’m confident whichever variety you have will work. The way it pairs with the almost-contrary spice mix that flavors Italian sausage is like an explosion in your mouth.
As for pasta, I’m thought penne would be the best vehicle for this hearty and chunky sauce. However, you do you with your favorite. I also went with chickpea here but go with your gut.
The creaminess in this pasta comes mostly from the canned pumpkin itself, and the heavy cream I’ve added is totally optional, and is there just enough to add a little bit something more.
Garnished simply with grated parm, this is comfort food to the max. It’s so gourd I don’t know what else to say about it!
Five Spice Pumpkin Pasta
This five spice pumpkin pasta is a flavor explosion as the warm flavors of Chinese five spice powder combine with those from spicy Italian sausage.
Ingredients
- 1 TB unsalted butter
- 1 small onion, diced (about 3/4 cup)
- 2 cloves garlic, minced (about 1 TB)
- 3/4 pound spicy Italian sausage, casing removed
- 3/4 cup canned pumpkin
- 1 tsp five spice powder
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TB heavy cream (optional)
- 8 oz penne pasta, uncooked
- Parmesan cheese, to serve
Directions
- Step 1 Set a medium stock pot over high heat full of water for the pasta. Bring to a boil.
- Step 2 While the water boils, in a large saute pan or saucepan, add the butter and onions over medium heat. Cook until soft, about 5 minutes.
- Step 3 Add the sausage and break up into small chunks using a wooden spoon. Add the garlic. Cook, stirring occasionally, until fully cooked through.
- Step 4 Once the water comes to a boil, add the penne and cook until al dente. Drain thoroughly and set aside.
- Step 5 Add the salt, five spice, pepper, crushed pepper and pumpkin. Stir well until everything is well combined. Add 1 cup of the pasta water to the pain, and bring to a boil. Cook about 10 minutes until the sauce has reduced and the sauce has thickened.
- Step 6 Add the heavy cream and stir until fully incorporated. Add the penne and toss to coat. Divide on four plates to serve.
- Step 7 Serve hot with Parmesan cheese to garnish.
