Pumpkin & Sausage Penne
By
Joanna Maloney
@chiefcandb
1
Recipe posted in Taste of Home, October/November 2012 issue by KAREN CAMBIOTTI. A super alternative to red sauced pasta.
Rating:
★★★★★ 1 vote
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
- 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
- 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.
- 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.
- 3Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
