Pumpkin & Sausage Penne Recipe

4.5 34 33
Pumpkin & Sausage Penne Recipe
Pumpkin & Sausage Penne Recipe photo by Taste of Home
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Pumpkin & Sausage Penne Recipe

Read Reviews
4.5 34 33
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 ground cinnamon
  • Dash ground nutmeg
  • 3 tablespoons half-and-half cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Romano cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
In same skillet, saute onion and garlic in oil and reserved drippings 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, cinnamon and nutmeg; cook 1 minute longer.
Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving 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: 490 calories, 23g fat (9g saturated fat), 61mg cholesterol, 950mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 21g protein.

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  • 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 ground cinnamon
  • Dash ground nutmeg
  • 3 tablespoons half-and-half cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Romano cheese
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
  2. In same skillet, saute onion and garlic in oil and reserved drippings 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, cinnamon and nutmeg; cook 1 minute longer.
  3. Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving 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

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Reviews forPumpkin & Sausage Penne

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MY REVIEW
Beckiboo User ID: 5323712 274820
Reviewed Oct. 3, 2017

"Absolutely one of our favorite "Kick Off Fall" dishes! I've made this for a few years now and have tried just about every kind of sausage with it. We like regular brats (casings removed) or a mild breakfast sausage we buy at a farm best. I don't add any extra sage/spices or the cream to mine. This is a perfectly balanced, delicious and easy dish to make!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

"I double this recipie just to have leftovers!"

MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
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."

MY REVIEW
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."

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