Recipe posted in Taste of Home, October/November 2012 issue by KAREN CAMBIOTTI. A super alternative to red sauced pasta.
prep time10 Min
cook time20 Min
penne pasta, uncooked
italian sausage, mild, casings removed
sweet onion, chopped
garlic clove, minced
olive oil, extra virgin
white wine or chicken broth
canned pumpkin or fresh puree
fresh sage, minced, divided
each salt, pepper and ground cinnamon
half and half
romano cheese, shredded
How To Make
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.
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.
Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!