pumpkin & sausage penne
(1 RATING)
Recipe posted in Taste of Home, October/November 2012 issue by KAREN CAMBIOTTI. A super alternative to red sauced pasta.
No Image
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 3/4 cup penne pasta, uncooked
- 2 - italian sausage, mild, casings removed
- 1/3 cup sweet onion, chopped
- 1 - garlic clove, minced
- 1 teaspoon olive oil, extra virgin
- 1/3 cup white wine or chicken broth
- 1 - bay leaf
- 3/4 cup chicken broth
- 1/3 cup canned pumpkin or fresh puree
- 3 teaspoons fresh sage, minced, divided
- 1/8 teaspoon each salt, pepper and ground cinnamon
- dash ground nutmeg
- 3 tablespoons half and half
- 2 tablespoons romano cheese, shredded
How To Make pumpkin & sausage penne
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Step 1Cook 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.
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Step 2Stir 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.
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Step 3Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
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