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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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Pumpkin & Sausage Penne

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(11-20) of 31 reviews

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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!

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