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Pumpkin & Sausage Penne

 Pumpkin & Sausage Penne
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
2 ServingsPrep/Total Time: 30 min.


  • 3/4 cup uncooked penne pasta
  • 2 Johnsonville® Mild Italian Sausage Links 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


  • 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

2 of 2

Pumpkin & Sausage Penne (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.