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Pumpkin & Sausage Penne Recipe
Pumpkin & Sausage Penne Recipe photo by Taste of Home

Pumpkin & Sausage Penne Recipe

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4.5 33
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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 each salt, pepper and ground cinnamon
  • Dash ground nutmeg
  • 3 tablespoons half-and-half cream
  • 2 tablespoons shredded Romano cheese

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.


  1. 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.
  2. 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.
  3. Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings.
Originally published as Pumpkin and Sausage Penne in Cooking for 2 Winter 2009, p23

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.

Full-Bodied White Wine

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

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Reviewed Oct. 29, 2015

"Wasn't quite sure what to expect going into this one but it was super-delicious! The whole family loved it! I did use the wine but didn't add the cinnamon and nutmeg because I'm not a huge fan of those flavors in savory dishes (and when I tasted it, I didn't think it could be improved upon). And I used parmigiano reggiano instead of Romano because it was what I already had on hand."

Reviewed Aug. 4, 2014

"Wonderful! This was quick and easy to make. The pumpkin makes the dish different, but the Romano MAKES the dish. I am mildly allergic to milk, but was able to use Silk Soy Creamer as a substitute. I had no sub for the cheese, however so I used it sparingly on my portion. I used stock instead of broth, ground Italian sausage and unoaked chardonnay. Even my 2-1/2 year old loved it!"

Reviewed Jan. 19, 2013

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

Reviewed Dec. 13, 2012

"I double this recipie just to have leftovers!"

Reviewed Nov. 14, 2012

"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."

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