Creamy sausage pasta in pumpkin, sage and mascarpone sauce

Creamy Sausage Pasta

Creamy sausage pasta in pumpkin, sage and mascarpone sauce

Created with autumnal comfort food in mind, this creamy sausage pasta dish makes for a great way to use up any leftover pumpkin.

Edwards Pork Cumberland Sausages are teamed with homemade pumpkin, sage and mascarpone pasta sauce and fusilli twirls. Finished with freshly grated Parmigiano Reggiano and sage leaves for a hearty autumn meal.

This recipe was created by Kacie of the Rare Welshbit Food & Travel Blog

When it comes to these sausages, we source only the finest cuts of Red Tractor British Pork Shoulder. This gives the meaty bite and great juicy taste our customers love.

Serves 4
702 cals
(Per serving)


  • 6 Edwards Cumberland sausages
  • 2 tbsp olive oil
  • 1 tsp salt to taste (plus extra to add to the pasta and roast the pumpkin)
  • 300g pureed pumpkin (fresh or canned)
  • 50g unsalted butter
  • 2 shallots finely chopped
  • 1 garlic clove minced
  • 1.5 tbsp fresh sage finely chopped
  • 1 large carrot peeled and finely diced
  • 1 celery stalks finely chopped
  • 50 ml dry white wine
  • 1 tsp nduja or dried red chilli flakes
  • 100 g mascarpone cheese
  • 300 g pasta shapes
  • Parmigiano Reggiano or Parmesan grated
  • Sage leaves
  • 0.5 tsp freshly ground black pepper

Cooking Instructions

  • If you're using fresh pumpkin as opposed to canned pumpkin, start cooking this first. If using canned pumpkin, skip this step. Slice the pumpkin in half carefully using a sharp knife, scoop out the seeds, rub the pumpkin all over with 1 tbsp olive oil and salt, and bake in the oven at 175° for around 45 minutes, until tender. Once cooked, peel off the skin (you might need to allow it to cool a little first!) and cut the pumpkin into chunks. Transfer the pumpkin chunks to a blender or food processor and blitz to form a smooth puree.
  • Around 20 minutes into roasting your pumpkin, heat 1 tbsp olive oil in a non-stick frying pan and fry the sausages over medium heat for 14-16 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan with tongs and transfer to a plate to rest.
  • As the sausages are cooking, melt the butter in a frying pan and saute the shallots, garlic, sage, carrot and celery for 8-10 minutes, until softened.
  • Pour in the white wine and allow the sauce to reduce down.
  • Add the pureed pumpkin and nduja or chilli flakes and blitz the mixture together in a blender until smooth.
  • Stir through the mascarpone and continue to cook over a low heat for a couple of minutes until melted, stirring continuously.
  • Slice the cooked Cumberland sausages to around one centimetre-wide and add to the sauce.
  • Meanwhile, cook the pasta until firm (al dente) and drain, stirring a splash of pasta water into the sauce to bring it all together.
  • Stir the sauce through the cooked pasta, and garnish with freshly grated Parmigiano Reggiano, sage leaves and freshly ground black pepper to serve.
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