[X]

Home > Recipes > Pumpkin & Sausage Penne

Pumpkin & Sausage Penne Recipe

Pumpkin & Sausage Penne Recipe photo by Taste of Home

Read reviews (31)

Rate recipe

I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! — Karen Cambiotti, Stroudsburg, Pennsylvania

This recipe is:

Quick

[X]

Rate Pumpkin & Sausage Penne Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin & Sausage Penne Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

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

Directions

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 drippings, reserving 1 teaspoon.
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 teaspoons 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. Yield: 2 servings.

Nutritional Facts 1-1/3 cups (prepared with reduced-sodium broth) equals 490 calories, 23 g fat (9 g saturated fat), 61 mg cholesterol, 950 mg sodium, 42 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Pumpkin and Sausage Penne in Cooking for 2 Winter 2009, p23

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pumpkin & Sausage Penne

Pumpkin & Sausage Penne

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 31 reviews

Sort Reviews:

Reviewed on Jan. 19, 2013 by Rellierae

This is different. I doubled the recipe, used Italian chicken sausage and evaporated milk instead of cream. I liked it a lot.

Reviewed on Dec. 13, 2012 by catgrl_22

I double this recipie just to have leftovers!

Reviewed on Nov. 14, 2012 by bschuck

Very good! I have been in the mood trying new recipes lately. This was a nice change from the usual. I served it with steamed asparagus.

Reviewed on Nov. 12, 2012 by netta68

sending this recipe to my family to make too! We didnt use the sage due to young children eating it as well. YUM!

Reviewed on Oct. 26, 2012 by Smvm

Yuck! This was very bad. We are not picky eaters, but no one liked it.

Reviewed on Oct. 24, 2012 by cricket1340

Super fast and different recipe to make after work. I reduced the chicen broth to 1/2 cup, upped the wine to 1/2 cup for a sweeter pasta for my tastes, dried sage and used what apple turkey sausage I had on hand. I didn't have any penne so I used what I had, fusilli. Definitely will make agaiin.

Reviewed on Oct. 23, 2012 by ajbdndl

Doubled this recipe. It's a unique pasta dish & great alternative to pasta with tomato sauce. My picky 3 year old actually ate this. My sauce turned out a little thin, but thickened as it rested. I liked the sage/cinnamon/nutmeg combination with the pumpkin. I will most likely make this again, but it will probably just be a seasonal meal.

Reviewed on Oct. 21, 2012 by shari158

This was simple to make with great flavor! I now double and triple this recipe for freezing-great for last minute dinner guests!

Reviewed on Oct. 18, 2012 by slye10001000

This is fabulous. It is a definite keeper.

I think it is very sophisticated.