My classic and beloved pasta al forno just got a little Fall twist. This Fall Pasta al forno is a cozy Fall pasta bake that hits every note you want this time of year — sweet, soft leeks melted down in a brown-butter base, savory Italian sausage, pumpkin – everyone’s favorite Fall flavor, and sage for warmth. Finished with mozzarella and Parmigiano and baked until bubbly and golden…it’s the ultimate cozy and comforting meal.
It feels rich and layered, but the technique is simple and completely weeknight-friendly. The brown butter does most of the heavy lifting, and the pumpkin gives you that creamy, velvety texture without needing a heavy cream sauce.
Why You’ll Love Fall Pasta Al Forno
- Brown butter + olive oil: A half-and-half blend gives you nutty depth while keeping the butter from burning.
- Melty leeks: Cooking them first builds sweetness and structure for the sauce.
- Pumpkin + tomato paste: The combo gives you creaminess with a balanced savory backbone.
- Italian sausage: Adds richness and makes this feel hearty without needing a heavy cream base.
- Baked finish: Mozzarella melts, Parmigiano crisps, and everything becomes cohesive and bubbling.
Ingredients
Short pasta: A sturdy shape with ridges (like rigatoni or mezzi rigatoni) holds onto the creamy sauce.
Butter and olive oil: Browning the butter adds nuttiness; olive oil raises the smoke point and keeps it savory.
Leek: Soft, sweet, and aromatic — the foundation of the entire sauce.
Garlic: Adds sharpness and depth.
Fresh sage: The herb that ties the brown butter, sausage, and pumpkin together.
Italian sausage: Gives savory richness and umami.
Tomato paste: Adds acidity and caramelized depth to balance the pumpkin.
Pumpkin purée: Makes the sauce creamy and velvety without needing heavy cream.
Milk or light cream: Helps thin and smooth the sauce.
Mozzarella: For melt and stretch.
Parmigiano-Reggiano: Sharp, salty, and essential for balance.
Pasta water: Helps loosen and emulsify the sauce.
Salt, black pepper, and red pepper flakes: For seasoning and 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 some pasta water, then drain.
2. Build the brown-butter base
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Let the butter foam and brown until golden and nutty.
3. Add the leeks
Add the sliced leeks and a pinch of salt. Cook 5–7 minutes until soft and lightly golden.
4. Add aromatics and sausage
Add garlic and sage, cooking just until fragrant. Add the sausage and cook, breaking it into crumbles, until browned and caramelized.
5. Add tomato paste, pumpkin, and milk
Stir in the tomato paste and toast it for 1–2 minutes. Add the pumpkin purée and milk, stirring until smooth and creamy.
6. Adjust the sauce
Add a splash of pasta water to loosen the sauce. Season with salt, black pepper, and red pepper flakes.
7. Combine everything
Add the cooked pasta and toss to coat. Fold in some of the mozzarella and Parmigiano.
8. Bake
Transfer to a baking dish and top with the remaining cheese. Bake at 400°F until bubbly and golden.
9. Rest & serve
Let rest for 5–10 minutes before serving. Add crispy sage if you want to elevate it.
Tips & Tricks
- Let the leeks fully soften — they are the base of the flavor.
- Toasting the tomato paste makes a huge difference in depth.
- Add pasta water gradually until the sauce is glossy and silky.
- Freshly grated cheese melts better than pre-shredded.
Storage & Reheating
- Refrigerate for up to 3 days.
- Reheat covered in a 350°F oven until warmed through, then uncover to crisp the top.
- You can assemble ahead and bake later — just add a few minutes to the bake time.
Frequently Asked Questions
Yes. Assemble the entire dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake straight from the fridge. Add 5–10 minutes to the bake time to ensure the center heats through.
Not at all. The pumpkin adds body and creaminess, but the tomato paste, sausage, and brown butter keep the flavor savory and balanced.
Use a sweet onion. It won’t be quite as delicate or buttery, but it still gives you that soft aromatic base you need.
Yes. Chicken sausage works, or you can use ground turkey with an extra pinch of sage and fennel. For a vegetarian version, use mushrooms and add a splash of soy sauce for depth.
Fall Pasta Al Forno (Pumpkin, Leek, Sausage & Sage)
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 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; cook 1–2 minutes.
- Add pumpkin and cream; stir until creamy. Loosen with pasta water.
- Add pasta and half the cheese; toss to coat.
- Transfer to baking dish; top with remaining cheese.
- Bake at 400°F for 20–25 minutes.
- Rest 5–10 minutes before serving.
