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

Pumpkin & Sausage Penne Recipe

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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 (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.


  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

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.

This recipe pairs well with a full-bodied white wine.

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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!

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.

Reviewed Dec. 13, 2012

I double this recipie just to have leftovers!

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.

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!

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