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Pumpkin & Sausage Penne Recipe

Pumpkin & Sausage Penne Recipe photo by Taste of Home

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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

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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.

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Reviews for Pumpkin & Sausage Penne

Pumpkin & Sausage Penne

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(1-31) of 31 reviews

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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.

Reviewed on Oct. 14, 2012 by ejshellabarger

It was a fun experiment and better than I expected. It doesn't quite go in the "keeper" box though.

Reviewed on Oct. 14, 2012 by RachelRajan

Made it for a dinner party and everyone loved it! Totally going to make it again.

Reviewed on Oct. 10, 2012 by nerrbie

Made this for dinner tonight...WOW!!! It was great...will absolutely make this again.

Reviewed on Oct. 10, 2012 by breakbread3

This recipe was outstanding! Doubled the recipe. I only had Resling wine on hand and made a bit sweet, but good. I will try a dry white the next time. Used sweet italian sausage which gave it a nice taste. Perfect for fall season and a real treat from the norm pasta dishes. Would be great on ravioli and tortellini as well.

Reviewed on Oct. 09, 2012 by aktreefrog

I used bulk Italian sausage because it was what I had on hand, and increased ingredients accordingly. I thought this was delicious!

Reviewed on Oct. 09, 2012 by Carol48105

I made this recipe last night without the sausage as a side dish to go along with a meatloaf and my husband, who isn't a great pasta lover, liked it as much as I did. I did everything else according to the recipe even though I thought the spices might be too much. The pumpkin and spices were just right to me. I also liked the white wine.

Reviewed on Oct. 07, 2012 by jlstan

Very nice flavors. We will definitly have this again!

Reviewed on Oct. 07, 2012 by BeaLetica

Has to be good with 2 links of sausage! Only 1/3 c of pumpkin, I'd call it Sausage Penne with Pumpkin or something.

Reviewed on Sep. 12, 2012 by sblizzard

Totally wonderful change of pace...think next time I will use a spicy sausage instead of sweet and maybe add a little more pumpkin....yum!

Reviewed on Jan. 08, 2012 by tcarver

We ate this but it wasn't something I would make again.

Reviewed on Dec. 28, 2011 by mewsgirl

I expected this one to be a little "wierd" for my family, but they went to town on it. Usually they eat all my dressing and nibble the sides, but this disappeared!

Reviewed on Nov. 21, 2011 by kathleen ng

Super easy, fast, tasty. I used regular pork sausage since it was available. It was't very pumpkin-y though. Still...yummy!

Reviewed on Nov. 20, 2011 by CandiceW87

This was so good! I didn't have any wine on hand so I made it with the chicken broth. I also thickened the the sauce with cornstarch. It turned out great! Definitely a new favorite!

Reviewed on Nov. 20, 2011 by thetanners2004

Easy to double. Different, but very good!

Reviewed on Nov. 17, 2011 by emilyb122

I used regular breakfast sausaage that comes in the roll rather than link sausage. It turned out great! I will use a little more liquid (broth/wine) next time for a creamier sauce.

Reviewed on Nov. 11, 2011 by sillybluestarr

This is so good! I even made it with ground turkey to save on the calories and it was still great!

Reviewed on Nov. 09, 2011 by JenFrench1965

Just made this and really like it. I think I'll add more pumpkin! Thanks!

Reviewed on Jul. 28, 2011 by jessf711

I love this meal.. this is Rachael Ray's recipe lol .. its delicious

Reviewed on Dec. 12, 2010 by Elikti

This dish is awesome!!

Reviewed on Feb. 12, 2010 by bertij

My entire family loved this interesting dish. It had tons of fantastic flavor!

Reviewed on Oct. 04, 2009 by mamakinkb

My husband is very picky - and he really liked this! Such a good flavor.