Pumpkin & Sausage Penne Recipe
- 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
- 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.
1-1/3 cups: 490 calories, 23g fat (9g saturated fat), 61mg cholesterol, 950mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 21g protein
Reviews for Pumpkin & Sausage Penne
"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."
"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!"
"This is different. I doubled the recipe, used Italian chicken sausage and evaporated milk instead of cream. I liked it a lot."
"I double this recipie just to have leftovers!"
"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."
"sending this recipe to my family to make too! We didnt use the sage due to young children eating it as well. YUM!"
"Yuck! This was very bad. We are not picky eaters, but no one liked it."
"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."
"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."
"This was simple to make with great flavor! I now double and triple this recipe for freezing-great for last minute dinner guests!"
"This is fabulous. It is a definite keeper.I think it is very sophisticated. I love the hint of the cinnamon and nutmeg in the background, with all the fresh sage in the front (and you must use fresh for this). It all goes together beautifully with the pumpkin."
"It was a fun experiment and better than I expected. It doesn't quite go in the "keeper" box though."
"Made it for a dinner party and everyone loved it! Totally going to make it again."
"Made this for dinner tonight...WOW!!! It was great...will absolutely make this again."
"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."
"I used bulk Italian sausage because it was what I had on hand, and increased ingredients accordingly. I thought this was delicious!"
"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."
"Very nice flavors. We will definitly have this again!"
"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."
"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!"
"We ate this but it wasn't something I would make again."
"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!"
"Super easy, fast, tasty. I used regular pork sausage since it was available. It was't very pumpkin-y though. Still...yummy!"
"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!"
"Easy to double. Different, but very good!"
"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."
"This is so good! I even made it with ground turkey to save on the calories and it was still great!"
"Just made this and really like it. I think I'll add more pumpkin! Thanks!"
"I love this meal.. this is Rachael Ray's recipe lol .. its delicious"
"This dish is awesome!!"
"My entire family loved this interesting dish. It had tons of fantastic flavor!"
"My husband is very picky - and he really liked this! Such a good flavor."
"This was very good and I will be making it again."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.