- 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 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pumpkin & Sausage Penne
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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!
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