Chorizo Pumpkin Pasta Recipe
Chorizo Pumpkin Pasta Recipe photo by Taste of Home
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Chorizo Pumpkin Pasta Recipe

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I’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. —Christine Yang, Syracuse, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 cups uncooked gemelli or spiral pasta (about 12 ounces)
  • 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
  • 1 cup canned pumpkin
  • 1 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded Manchego or Monterey Jack cheese
  • Minced fresh cilantro, optional

Nutritional Facts

1-1/3 cups: 471 calories, 20g fat (11g saturated fat), 92mg cholesterol, 847mg sodium, 48g carbohydrate (7g sugars, 3g fiber), 26g protein.


  1. Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
  2. Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro. Yield: 6 servings.
Originally published as Chorizo Pumpkin Pasta in Simple & Delicious October/November 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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MY REVIEW User ID: 6824185 255615
Reviewed Oct. 18, 2016

"Very good! My son gobbled it right up! Easy and quick. Thanks for the recipe!"

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