Pumpkin & Sausage Penne

★★★★★ 1 Review
chiefcandb avatar
By Joanna Maloney
from Bossier City, LA

Recipe posted in Taste of Home, October/November 2012 issue by KAREN CAMBIOTTI. A super alternative to red sauced pasta.

serves 2
prep time 10 Min
cook time 20 Min
method Stove Top


  • 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
    ground nutmeg
  • 3 Tbsp
    half and half
  • 2 Tbsp
    romano cheese, shredded

How To Make

  • 1
    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.
  • 2
    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.
  • 3
    Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.