Penne Pasta With Pumpkin And Sausage Recipe

Name: Penne Pasta With Pumpkin And Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra-virgin olive oil plus 1 Tbsp.; 1 lb. bulk sweet Italian sausage (or links if you can't get bulk); 4 cloves garlic, cracked and chopped; 1 medium onion, finely chopped; 1 bay leaf (fresh or dried); 4 to 6 sprigs fresh sage leaves, cut into thin strips (about 2 Tbsp.); 1 c. dry white wine; 1 c. chicken stock (canned or paper container); 1 c. canned pumpkin; 1/2 c. (3 turns around the pan) heavy cream; 1/8 tsp. ground cinnamon; 1/2 tsp. ground nutmeg, ground or freshly grated; coarse salt and black pepper; 1 lb. penne pasta, cooked to al dente; Romano or Parmesan (for grating)

Servings: persons

1 Tbsp. extra-virgin olive oil plus 1 Tbsp.
1 lb. bulk sweet Italian sausage (or links if you can't get bulk)
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf (fresh or dried)
4 to 6 sprigs fresh sage leaves, cut into thin strips (about 2 Tbsp.)
1 c. dry white wine
1 c. chicken stock (canned or paper container)
1 c. canned pumpkin
1/2 c. (3 turns around the pan) heavy cream
1/8 tsp. ground cinnamon
1/2 tsp. ground nutmeg, ground or freshly grated
coarse salt and black pepper
1 lb. penne pasta, cooked to al dente
Romano or Parmesan (for grating)

1
Heat a large, deep nonstick skillet over medium-high heat. If using link sausage, split casings and remove meat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan. Reduce heat and stir in cream. Season the sauce with the cinnamon and nutmeg and salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves. Serves 4.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. extra-virgin olive oil plus 1 Tbsp., 1 lb. bulk sweet Italian sausage (or links if you can't get bulk), 4 cloves garlic, cracked and chopped, 1 medium onion, finely chopped, and more.

Yes, Penne Pasta With Pumpkin And Sausage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Pasta With Pumpkin And Sausage

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