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Chorizo Pumpkin Pasta

This hearty one-pot Chorizo Pumpkin Pasta combines the natural sweetness of pumpkin with the smoky heat of chorizo, creating a rich, savory fall comfort food that's surprisingly simple to prepare. The perfect weeknight dinner as temperatures drop and leaves change color.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Fusion, Italian
Servings 4 servings
Calories 485 kcal

Equipment

  • Large Skillet
  • Large Pot
  • Wooden Spoon

Ingredients
  

Pasta & Protein

  • 8 oz dried pasta penne or rigatoni work beautifully
  • 8 oz chorizo sausage removed from casing and crumbled

Aromatics & Vegetables

  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced

Sauce Ingredients

  • 1 cup pumpkin puree fresh or canned
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus extra for serving

Seasonings & Oil

  • 1 tbsp olive oil
  • 1 tsp dried sage
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg
  • salt and freshly ground black pepper to taste

Garnish

  • fresh sage leaves optional

Instructions
 

  • Heat olive oil in a large, deep skillet over medium heat. Add the crumbled chorizo and cook for 5-7 minutes until it releases its flavorful oils and begins to crisp around the edges. Use a wooden spoon to break up any larger pieces.
  • Add the diced onion to the chorizo and sauté for 3-4 minutes until translucent. Then add the minced garlic, cooking for another 30 seconds until fragrant.
  • Stir in the pumpkin puree, chicken stock, dried sage, smoked paprika, and nutmeg. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
  • Meanwhile, cook the pasta in a large pot of salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Reduce heat to low and stir the heavy cream into the pumpkin-chorizo mixture. Simmer gently for 2-3 minutes until slightly thickened. Add the grated Parmesan cheese and stir until melted and incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Add the drained pasta directly to the sauce, tossing gently to coat each piece. Let it sit for 1-2 minutes to absorb some of the sauce. Taste and adjust seasoning with salt and pepper.
  • Serve immediately, garnished with additional Parmesan cheese and fresh sage leaves if desired.

Notes

For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
Vegetarian? Replace chorizo with smoked tofu or plant-based sausage and use vegetable stock.
Gluten-free pasta works perfectly in this recipe without any adjustments needed.
No pumpkin puree? Butternut squash puree creates an equally velvety texture with a slightly different flavor profile.
When reheating leftovers, add 1-2 tablespoons of water or stock to revitalize the sauce.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 18gFat: 28gSodium: 620mgFiber: 3gSugar: 5g
Keyword Pumpkin Pasta, Chorizo Pasta, Fall Recipe, One-Pot Meal, Comfort Food
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