Sunday, November 13, 2011

Pumpkin Sausage Penne



  • 3/4 cup uncooked penne pasta
  • 1 pound Italian sausage
  • 1/2 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 2/3 cup white wine or chicken broth
  • 1 bay leaf
  • 1 1/3 cup chicken broth
  • 2/3 cup canned pumpkin
  • 3 teaspoons minced fresh sage, divided
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 6 tablespoons half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Romano cheese


  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
  • In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
  • Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home

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