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Chorizo Pumpkin Pasta

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


  • 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


  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
  • 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.
Nutrition Facts
1-1/3 cups: 471 calories, 20g fat (11g saturated fat), 92mg cholesterol, 847mg sodium, 48g carbohydrate (7g sugars, 3g fiber), 26g protein.

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Average Rating:
  • angela32
    Dec 18, 2019

    I loved this, but it was not a hit with everyone. You need to like pumpkin in a savory manner, because you can taste it. That being said, I loved it and will make again but just for me ;)

  • Devyn
    Sep 17, 2019

    No comment left

  • Diana
    Nov 17, 2018

    I just made this tonight and it was absolutely delicious. I used 16 ounces of pasta (a box) so I added a little more of the ingredients. I used Monterey jack cheese too. It was incredibly tasty and filling.

  • Valeri
    Dec 22, 2017

    No comment left

  • kmarshny
    Oct 23, 2017

    My family really enjoyed this recipe. I added one large finely chopped onion when browning the sausage. This is a winner.

  • jbruizer
    Oct 18, 2016

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