Print Options

 
 
 
 Print
Pumpkin & Sausage Penne Recipe

Pumpkin & Sausage Penne Recipe

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. YIELD:2 servings

Ingredients

  • 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

Directions

  • 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.

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 Pairings

Full-Bodied White Wine

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