This recipe was contributed by Anne Danahy from Craving Something Healthy, as part of the Healthy Aperture blogger partnership.


  1. Heat the oil in a large saute pan on medium-high heat.
  2. Add the onion and saute for 3-4 minutes until light golden brown.
  3. Remove the sausage from the casings, add it to the pan and break up with a spatula. Cook sausage until browned and no longer pink.
  4. Reduce the heat to medium, and add the pumpkin puree, sage, nutmeg, salt and pepper. Stir to combine.
  5. Slowly add evaporated milk, and lightly whisk it into the sauce to combine.
  6. Reduce heat to low, and stir in blue cheese. Stir until cheese is melted and sauce is thickened.
  7. Fold in the pasta, and if the sauce needs to be loosened a bit, add some pasta water, a few tablespoons or 1/4 cup at a time until you reach the desired consistency.
  8. Adjust any seasonings, and serve immediately.

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