Pumpkin & Sausage Penne

Pumpkin & Sausage Penne Recipe

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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
italian sausage, mild, casings removed
1/3 c
sweet onion, chopped
garlic clove, minced
1 tsp
olive oil, extra virgin
1/3 c
white wine or chicken broth
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
ground nutmeg
3 Tbsp
half and half
2 Tbsp
romano cheese, shredded


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.

About Pumpkin & Sausage Penne

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