Pumpkin & Sausage Penne

Pumpkin & Sausage Penne

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Joanna Maloney


Recipe posted in Taste of Home, October/November 2012 issue by KAREN CAMBIOTTI. A super alternative to red sauced pasta.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 3/4 c
    penne pasta, uncooked
  • 2
    italian sausage, mild, casings removed
  • 1/3 c
    sweet onion, chopped
  • 1
    garlic clove, minced
  • 1 tsp
    olive oil, extra virgin
  • 1/3 c
    white wine or chicken broth
  • 1
    bay leaf
  • 3/4 c
    chicken broth
  • 1/3 c
    canned pumpkin or fresh puree
  • 3 tsp
    fresh sage, minced, divided
  • 1/8 tsp
    each salt, pepper and ground cinnamon
  • dash(es)
    ground nutmeg
  • 3 Tbsp
    half and half
  • 2 Tbsp
    romano cheese, shredded

How to Make Pumpkin & Sausage Penne


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tsp drippings. Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half.
  2. Stir in the broth, pumpkin, 1 1/2 tsp sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf.
  3. Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.

Printable Recipe Card

About Pumpkin & Sausage Penne

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #sausage #fast #pumpkin

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