Pumpkin & Sausage Penne Recipe
Pumpkin & Sausage Penne Recipe photo by Taste of Home
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Pumpkin & Sausage Penne Recipe

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4.5 33 32
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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.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

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.


  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.
Originally published as Pumpkin and Sausage Penne in Cooking for 2 Winter 2009, p23

Full-Bodied White Wine

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

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angelasandoval User ID: 2401339 235881
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."

he-rowe User ID: 3340438 181196
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!"

Rellierae User ID: 1272249 109786
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."

catgrl_22 User ID: 5204580 96587
Reviewed Dec. 13, 2012

"I double this recipie just to have leftovers!"

bschuck User ID: 3529989 142651
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."

netta68 User ID: 6454323 108124
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!"

Smvm User ID: 6158007 117328
Reviewed Oct. 26, 2012

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

cricket1340 User ID: 4368355 181192
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."

ajbdndl User ID: 6934821 109785
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."

shari158 User ID: 6196830 165055
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!"

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