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Pumpkin and Sausage Penne Recipe

Photo by: Taste of Home Pumpkin and Sausage Penne Recipe

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“This dish is brimming with flavor, yet it's so easy to make,” says Karen Cambiotti from Stroudsburg, Pennsylvania. “I once made it for my father-in-law, who swears he'll only eat pasta with red sauce. He loved it and asked for seconds!”

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Pumpkin and Sausage Penne Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

3/4 cup uncooked penne pasta
2 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 ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
1/8 teaspoon salt
1/8 teaspoon pepper
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. 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 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, cinnamon and nutmeg; cook 1 minute longer.
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 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 and Sausage Penne (13)

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Pumpkin and Sausage Penne

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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!