Autumn Pumpkin, Leek & Sausage Pasta Al Forno with Sage

My classic and much-loved pasta al forno has a cozy autumn update. This Fall Pasta al Forno is a comforting baked pasta that captures the season: sweet leeks cooked down in nutty brown butter, savory Italian sausage, pumpkin purée for creamy body, and fresh sage for warmth. Topped with mozzarella and Parmigiano and baked until golden and bubbling, it’s a satisfying meal that’s perfect for cooler evenings.

Though the flavors feel rich and layered, the method is straightforward and weeknight-friendly. Browning the butter creates deep savory notes, while pumpkin delivers a velvety texture without heavy cream.

Why You’ll Love Fall Pasta Al Forno

• Brown butter + olive oil: A blend that adds nutty depth while preventing the butter from burning.
• Soft, sweet leeks: Cooking them until tender builds a mellow, aromatic base for the sauce.
• Pumpkin + tomato paste: Pumpkin lends creaminess; tomato paste contributes savory balance and depth.
• Italian sausage: Adds richness and umami so you don’t need a heavy cream base.
• Baked finish: Mozzarella melts for stretch, Parmigiano crisps for texture, and the whole dish comes together beautifully.

Ingredients

Short pasta: Choose a sturdy, ridged shape like rigatoni or mezzi rigatoni to hold the sauce.

Butter and olive oil: Brown the butter for nuttiness and use olive oil to raise the smoke point.

Leek: Soft, sweet, and aromatic—this forms the heart of the sauce.

Garlic: Adds savory depth.

Fresh sage: Warms and ties the flavors together.

Italian sausage: For savory richness; brown until caramelized.

Tomato paste: Adds acidity and concentrated umami to balance the pumpkin.

Pumpkin purée: Provides a creamy, silky texture without heavy cream.

Milk or light cream: Helps smooth and loosen the sauce if needed.

Mozzarella: For melt and stretch.

Parmigiano-Reggiano: Sharp, salty finish that balances the dish.

Pasta water: Useful for loosening and emulsifying the sauce.

Salt, black pepper, and red pepper flakes: Season and add a touch of heat.

Step-by-Step Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve ½–¾ cup of pasta water, then drain the pasta.

2. Build the brown-butter base

In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Let the butter foam and brown until it smells nutty and turns golden.

3. Add the leeks

Add the thinly sliced leeks and a pinch of salt. Cook 5–7 minutes until they’re soft and lightly golden.

4. Add aromatics and sausage

Stir in the garlic and chopped sage, cooking until fragrant. Add the Italian sausage, breaking it into pieces, and brown until caramelized.

5. Add tomato paste, pumpkin, and milk

Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Add the pumpkin purée and cream or milk, stirring until smooth and creamy.

6. Adjust the sauce

Add reserved pasta water a splash at a time until the sauce is glossy and coats the back of a spoon. Season with salt, black pepper, and red pepper flakes to taste.

7. Combine everything

Add the drained pasta to the skillet and toss to coat. Fold in about half the mozzarella and Parmigiano so the cheese warms into the sauce.

8. Bake

Transfer the pasta mixture to a baking dish and top with the remaining cheese. Bake in a 400°F oven until bubbling and golden, about 20–25 minutes.

9. Rest & serve

Let the bake rest 5–10 minutes before serving. Garnish with crispy sage leaves or extra Parmigiano if desired.

Tips & Tricks

• Cook the leeks until fully softened; they’re the main flavor base.
• Toast the tomato paste in the pan to develop deeper, richer notes.
• Add pasta water gradually until the sauce becomes glossy and silky.
• Use freshly grated Parmigiano for better melting and brighter flavor.

Storage & Reheating

• Refrigerate leftovers for up to 3 days in an airtight container.
• Reheat covered in a 350°F oven until warmed through, then uncover to crisp the top.
• You can assemble the dish ahead of time and refrigerate; add a few extra minutes to the bake time when cooking from chilled.

Frequently Asked Questions

5 from 1 vote

Fall Pasta Al Forno (Pumpkin, Leek, Sausage & Sage)

A cozy fall pasta bake of sweet leeks, savory sausage, pumpkin purée, brown butter, and sage, tossed with mozzarella and Parmigiano and baked until bubbling and golden.

Servings: 6

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

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Ingredients

• 1 lb short pasta
• 2 tbsp butter
• 2 tbsp olive oil
• 1 large leek, thinly sliced
• 3–4 cloves garlic, sliced
• 1 tsp chopped fresh sage
• 1 lb Italian sausage
• 1 tbsp tomato paste
• 1 cup pumpkin purée
• ¾ cup heavy cream
• ½–¾ cup reserved pasta water
• 1 cup shredded mozzarella
• ½ cup grated Parmigiano
• Salt, pepper

Instructions

• Cook pasta until just shy of al dente; reserve pasta water and drain.
• Melt butter with olive oil and brown until nutty.
• Add leeks and cook until soft.
• Add garlic and sage; cook briefly. Add sausage and brown.
• Stir in tomato paste and cook 1–2 minutes.
• Add pumpkin and cream; stir until creamy. Loosen with pasta water as needed.
• Add pasta and half the cheese; toss to coat.
• Transfer to a baking dish; top with remaining cheese.
• Bake at 400°F for 20–25 minutes, until bubbly and golden.
• Rest 5–10 minutes before serving.

Nutrition

Calories: 797kcal
Carbohydrates: 65g
Protein: 30g
Fat: 46g

Nutrition information is automatically calculated and should be used as an approximation.

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