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Fettuccine with a Creamy Pumpkin Sauce and Italian Sausage

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Well, by now you should be aware of an on going theme with our recipes: Pumpkin! And, this one is no exception. On a recent trip to Whole Foods, I noticed that they were carrying a new pasta sauce made with pumpkin and was immediately inspired to concoct my own at home. After all, I tend to steer away from prepared foods at the grocery store. Fortunately, we had some pumpkin puree leftover from a few nights ago and so making this dish was super easy. If you do not have homemade pumpkin puree just sitting around the house, just use a can, it is not the end of the world. The sauce is naturally sweetened by the pumpkin puree and so unlike most tomato based sauces, there is no need to add sugar to this one. We served it with some mild italian sausage to give the dish a little protein and a bit of spice and mixed the sauce with some fettuccine. I tend to prefer the wider pasta noodles for tomato based sauces. Linguini would do the trick as well. However, I would stay away from the very thin pastas like capellini since it can be very very hard to get the noodles cooked perfectly.

Our beer pairing for the fettuccine with a creamy pumpkin sauce was a natural choice: Rogue’s First Growth Pumpkin Patch Ale from the Chatoe Rogue series of beers. If you are not familiar with the Chatoe Rogue beers, they are beers brewed with only ingredient harvested from Rogue’s farms. They also like to call it GYO, which is short for Grow Your Own. The point here is that you can make wonderful, tasty beers and be sustainable too. Everything from the hops to the barley (and in this case the pumpkins too) come straight from Rogue’s own facilities. The beer is a fantastic accompaniment because it has a subtle sweetness and an almost creamy mouthfeel that bodes well with the creamy pumpkin sauce. You likely have not seen this one on your local beer store’s shelves yet since it was just recently released. And, rightly so. I strongly believe that the best pumpkin beers are released later in the season. This should makes sense since you need the freshly grown pumpkins to make the beer. So, if you are buying a pumpkin beer in, oh, say the end of August for the beginning of September, chances are they are either not using pumpkin at all (just pumpkin pie spices) or using canned pumpkin. The best flavors come through when using fresh pumpkins (or even butternut squash) in the brewing process. So, the moral of the story is that good things come to those who are patient, especially when we are talking about pumpkin beers.

Pumpkin Patch Ale from Rogue

Enjoy this fantastic take on an Italian classic that we have revitalized with some sweet and creamy pumpkin puree. Note that there is some vodka in the sauce and if you are not inclined to cook with alcohol, feel free to substitute it with chicken stock or chocken broth.


Sautéed shallots!

Shallots, garlic, and herbs are cooked in the vodka.

Fettuccine with a Creamy Pumpkin Sauce and Italian Sausage

Fettuccine with a Creamy Pumpkin Sauce and Italian Sausage


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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