Easy One-Pan Autumn Sausage Pasta – Cozy Comfort in 30 Minutes
A cozy one-pan autumn sausage pasta made with Italian sausage, seasonal vegetables, and a creamy broth-based sauce. Ready in about 30 minutes, perfect for fall dinners.
Ingredients
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1 lb Italian sausage (mild or spicy)
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2 tbsp olive oil
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1 medium yellow onion, diced
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3 cups butternut squash or sweet potato, peeled and diced
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3 cloves garlic, minced
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2 tsp fresh thyme (or ½ tsp dried)
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1 tbsp fresh sage, chopped (or 1 tsp dried)
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12 oz short pasta (penne, rigatoni, etc.)
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3½–4 cups low-sodium chicken broth
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½ cup heavy cream (or half-and-half)
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½ cup grated Parmesan cheese
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Salt and black pepper to taste
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Optional: red pepper flakes, baby spinach, white wine (¼ cup)
Instructions
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Heat olive oil in a large skillet over medium heat. Brown sausage for 6–8 minutes. Remove and set aside.
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Add onion and squash to the pan. Sauté 5–6 minutes until softened.
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Stir in garlic, thyme, and sage. Cook 1 minute more.
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Add uncooked pasta and return sausage to the pan. Pour in broth (and wine, if using).
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Simmer covered for 12–15 minutes, stirring occasionally, until pasta is tender.
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Stir in cream and Parmesan. Simmer uncovered 2–3 minutes until thickened.
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Season to taste and serve warm.
Notes
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Substitute with turkey or vegan sausage as needed.
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Add chopped kale or spinach before serving.
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Reheat with a splash of broth for creamy texture.