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 vote5
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
3/4 cpenne pasta, uncooked
-
2italian sausage, mild, casings removed
-
1/3 csweet onion, chopped
-
1garlic clove, minced
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1 tspolive oil, extra virgin
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1/3 cwhite wine or chicken broth
-
1bay leaf
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3/4 cchicken broth
-
1/3 ccanned pumpkin or fresh puree
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3 tspfresh sage, minced, divided
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1/8 tspeach salt, pepper and ground cinnamon
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dash(es)ground nutmeg
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3 Tbsphalf and half
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2 Tbspromano cheese, shredded
How to Make Pumpkin & Sausage Penne
- 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.
