Sausage Linguine with Ginger Pumpkin Sauce

Sausage Linguine with Ginger Pumpkin Sauce


"This recipe uses sausage and makes a delicious pumpkin sauce to deliver an easy and unique pasta."

Ingredients 20 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
  2. Combine the sausage, onion, and garlic in a saucepan over medium heat; cook until sausage is completely browned and onion is translucent, 5 to 7 minutes.
  3. Stir together the pumpkin puree, cream, ginger, salt, and pepper in a saucepan over medium-low heat; add the sausage mixture and stir. Simmer until heated through, about 3 minutes. Toss with drained pasta to serve.
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Reviews 18

  1. 20 Ratings

Aline Louise

Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slightly thinner, creamier sauce with sour cream and cream cheese instead of heavy cream. I also added olive oil, kept the garlic, plus added milk, chicken stock, Trader Joe's pumpkin butter, crushed fennel, cinnamon, salt, pepper, and ginger to taste. The result was a creamy, delicious sauce that was absolutely amazing, with a rich pumpkin flavor. Ok, so I tweaked the recipe a LOT, but the pumpkin sauce base found here was my inspiration to build this great sauce. Served with a side of baked herb bread, and a glass of Italian red wine - PRIMO!

laura ross

I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. will not make again.


Very very tasty. I took a few liberties with seasonings, but mostly followed the recipe :) I used fresh ginger instead of ground, and cooked it with the sausage and extra onion and garlic. Also my sausage was sage flavored. I added a dollop of sour cream to the sauce, along with parsley, a little ground ginger, some rosemary and a bit of sage. Turned out very good, thanks for the recipe! UPDATE: Made this again with turkey breakfast sausage, very good!