September 25, 2020

Five Ingredient Friday: Pumpkin Chicken Sausage Pasta

When Al Fresco asked me to participate in a Five Ingredient Challenge using their fully cooked dinner chicken sausage, I knew I had to create a cozy pumpkin dish (I know, so basic!) to celebrate the start of Fall. And wow, I'm going to be making this dish all season, especially when I need a quick and easy weeknight meal!

It's not only the simplest recipe that uses ingredients you likely already have in your pantry and fridge, it's also so delicious, creamy and cheesy! Who knew a five ingredient recipe could be so flavorful! This recipe is also pretty adaptable to utilize whatever healthy ingredients you have on hand.

I used rotini pasta, since I always have rotini on hand, but you can use any kind of pasta for this recipe. You can also use different blends of shredded cheeses. And if you want to sneak in some greens, you can easily add them in! Plus, if you love spicy food like me, you can give it a kick of heat with crushed red pepper flakes.

Al Fresco's fully cooked dinner sausage is an ingredient I always keep on hand in my freezer or fridge. Not only do they have delicious flavors, they're easy additions to pasta, salad, pizza, breakfast scrambles etc. So far this recipe is my absolute favorite use of their chicken sausage! I really hope you give this a try and let me know what you think!


Serves 3-4 people


  • 1 package (16 oz) of Rotini Pasta, uncooked (You can use any kind of pasta you have on hand)
  • 4 Al Fresco fully cooked Sweet Italian Chicken Sausage links, slice into 1/4 inch thick rounds
  • 1 Tbsp olive oil
  • 12 oz canned pumpkin puree
  • 1 cup fat free half and half
  • 1/2 cup shredded cheese (You can use any blend of Monterey Jack, mild cheddar, mozzarella, and/or parmesan)
  • 1/2 tsp garlic powder
  • Optional: Spinach or any kind of greens you have on hand (ex: broccoli, asparagus)
  • Optional: Crushed red pepper flakes, to taste, for a spicy kick


  1. Cook pasta per directions on the box. Once cooked, drain, run under cold water so pasta doesn't stick and set aside
  2. In a non-stick pan or skillet, heat olive oil on medium heat. Once oil is glistening, add chicken sausage rounds and cook for about 5 minutes. Occasionally stirring so both sides of rounds brown.
  3. Once sausage is browned, add pumpkin puree, half and half, cheese, garlic powder and optional crushed red pepper flakes and greens. Stir and cook until heated through. 
  4. Add drained pasta to pan and combine.
  5. Enjoy!

#5withalfresco #ad

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