Pumpkin & Sausage Penne

We had this for dinner this evening and it was enjoyed by all. It was liquidy enough to serve in bowls, but very thick and filling. Some of us used spoons, some used forks, all cleaned their bowls!! Wonderful autumn meal!

Photo courtesy of my SuperHero who said, “You gotta stage these things!”

3 cup uncooked penne pasta
8 Italian sausage links, casings removed
2 cup chopped sweet onion
4 garlic clove, minced
1 1/3 Tbs olive oil
1 1/3 cup white wine or chicken broth
4 bay leaf
3 cup chicken broth
1 1/3 cup canned pumpkin
1/4 cup minced fresh sage, divided
1/2 tsp each salt, pepper and ground cinnamon
dash ground nutmeg
3/4 cup half-and-half cream
1/2 cup 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 remaining 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.

Servings: 8

Source: Taste of Home 2012

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