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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 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

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: 490 calories, 23g fat (9g saturated fat), 61mg cholesterol, 950mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 21g protein

Reviews for Pumpkin & Sausage Penne

Sort By :
MY REVIEW
angelasandoval
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."

MY REVIEW
he-rowe
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!"

MY REVIEW
Rellierae
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."

MY REVIEW
catgrl_22
Reviewed Dec. 13, 2012

"I double this recipie just to have leftovers!"

MY REVIEW
bschuck
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."

MY REVIEW
netta68
Reviewed Nov. 12, 2012

"sending this recipe to my family to make too! We didnt use the sage due to young children eating it as well. YUM!"

MY REVIEW
Smvm
Reviewed Oct. 26, 2012

"Yuck! This was very bad. We are not picky eaters, but no one liked it."

MY REVIEW
cricket1340
Reviewed Oct. 24, 2012

"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."

MY REVIEW
ajbdndl
Reviewed Oct. 23, 2012

"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."

MY REVIEW
shari158
Reviewed Oct. 21, 2012

"This was simple to make with great flavor! I now double and triple this recipe for freezing-great for last minute dinner guests!"

MY REVIEW
slye10001000
Reviewed Oct. 18, 2012 Edited Oct. 2, 2015

"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."

MY REVIEW
ejshellabarger
Reviewed Oct. 14, 2012

"It was a fun experiment and better than I expected. It doesn't quite go in the "keeper" box though."

MY REVIEW
RachelRajan
Reviewed Oct. 14, 2012

"Made it for a dinner party and everyone loved it! Totally going to make it again."

MY REVIEW
nerrbie
Reviewed Oct. 10, 2012

"Made this for dinner tonight...WOW!!! It was great...will absolutely make this again."

MY REVIEW
breakbread3
Reviewed Oct. 10, 2012

"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."

MY REVIEW
aktreefrog
Reviewed Oct. 9, 2012

"I used bulk Italian sausage because it was what I had on hand, and increased ingredients accordingly. I thought this was delicious!"

MY REVIEW
Carol48105
Reviewed Oct. 9, 2012

"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."

MY REVIEW
jlstan
Reviewed Oct. 7, 2012

"Very nice flavors. We will definitly have this again!"

MY REVIEW
BeaLetica
Reviewed Oct. 7, 2012

"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."

MY REVIEW
sblizzard
Reviewed Sep. 12, 2012

"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!"

MY REVIEW
tcarver
Reviewed Jan. 8, 2012

"We ate this but it wasn't something I would make again."

MY REVIEW
mewsgirl
Reviewed Dec. 28, 2011

"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!"

MY REVIEW
kathleen ng
Reviewed Nov. 21, 2011

"Super easy, fast, tasty. I used regular pork sausage since it was available. It was't very pumpkin-y though. Still...yummy!"

MY REVIEW
CandiceW87
Reviewed Nov. 20, 2011

"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!"

MY REVIEW
thetanners2004
Reviewed Nov. 20, 2011

"Easy to double. Different, but very good!"

MY REVIEW
emilyb122
Reviewed Nov. 17, 2011

"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."

MY REVIEW
sillybluestarr
Reviewed Nov. 11, 2011

"This is so good! I even made it with ground turkey to save on the calories and it was still great!"

MY REVIEW
JenFrench1965
Reviewed Nov. 9, 2011

"Just made this and really like it. I think I'll add more pumpkin! Thanks!"

MY REVIEW
jessf711
Reviewed Jul. 28, 2011

"I love this meal.. this is Rachael Ray's recipe lol .. its delicious"

MY REVIEW
Elikti
Reviewed Dec. 12, 2010

"This dish is awesome!!"

MY REVIEW
bertij
Reviewed Feb. 12, 2010

"My entire family loved this interesting dish. It had tons of fantastic flavor!"

MY REVIEW
mamakinkb
Reviewed Oct. 4, 2009

"My husband is very picky - and he really liked this! Such a good flavor."

MY REVIEW
collector_of_masks
Reviewed May. 18, 2009

"This was very good and I will be making it again."

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Wine Pairings

Full-Bodied White Wine

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