This delicious, savory pumpkin sausage penne pasta is a long standing family favorite. It combines the warm, homey flavors of fall into a delicious, easy 30-minute meal that is delicious all year round.
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It must be fall because the stores are packed with pumpkin EVERYTHING. Stuff that should never have pumpkin in it does right now.
And have you noticed how most of it is sweets?
Well I’m telling you that everybody is missing one of the best things about pumpkin by thinking it only has to be included in sweets.
A savory pumpkin recipe
Today I’m sharing a delicious, savory pumpkin recipe that will make you rethink your whole existence if you have in the past thought that pumpkin food has to be sweet.
Soon after we moved into the neighborhood we live, I went to an activity for all of the women in our church. It was in the fall and many of the women brought yummy fall foods to try with recipes to share. One of the women, Linda B. brought this dish. When I tasted it, I immediately fell in love with the warm, homey, pumpkin flavor.
Since then I’ve been on a mission to change the world’s view that pumpkin sweets are the way to happiness in the fall.
No my friends. I love me a good pumpkin sweet, but pumpkin savorys are seriously where it’s at.
My kids call this dish “penne penne pasta”. And they love it almost as much as I do. I think the nickname started when my kids were little and couldn’t say the whole thing right, but it has pretty much stuck.
A few tips & variations
Al dente pasta is critical in this recipe, so be sure to not to overcook it. If anything, cook it a little less just to be on the safe side. It will continue to cook just a bit when you add it with the sauce at the end. The brand of pasta will matter to the texture too– I usually use the Barilla brand.
One of the best things about this recipe is how quickly it comes together. That makes it a perfect candidate for an easy weeknight dinner. I’ve even made it ahead of time for those really busy nights and reheated it when we got home. If you are doing this, just be sure you could the pasta SUPER al dente (with a slight bite to it). I usually mix in a little olive oil with the pasta so it doesn’t stick together. Then I keep the sauce and pasta separated until I serve it. Doing this will keep the sauce from making the noodles all soggy.
The flavor of this dish is so unique. You can adapt it to your hearts content. I’ve pureed all kinds of winter squash to use in this dish and they are all delicious. I’ve substituted mild Italian sausage for country-style, and it becomes a little spicier and equally delicious. The recipe calls for a little heavy cream, but you can substitute any kind of milk or cream (including dairy free).
A year-round recipe
We make this pumpkin sausage penne pasta ALL the time. In fall, winter, spring, or summer. It doesn’t matter. We make it. And we love it. It is a tried and true favorite that the whole family enjoys.
Update: An Instant Pot version of this delicious recipe can be found here: https://thecookstreat.com/instant-pot-pumpkin-sausage-pasta/
Pumpkin Sausage Penne Pasta
A delicious, savory pumpkin pasta dish.
Ingredients
- 1 16-ounce package penne pasta
- 1 pound country-style pork sausage (see note for variation)
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 bay leaf
- 2 cups chicken broth divided
- 2 teaspoons ground sage
- 1 cup canned pumpkin not pumpkin pie filling; see note for variations
- ½ cup heavy cream see note for variations
- ⅛ teaspoon cinnamon
- ¼ teaspoon nutmeg
- salt & pepper to taste
- shredded parmesan cheese for serving
Instructions
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In a large saucepan cook pasta according to package directions until cooked to al dente.
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While pasta is cooking, heat a large skillet on medium heat. Cook sausage until brown. Then transfer the cooked sausage and grease to a paper-towel-lined plate to drain off fat.
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Add the olive oil to the skillet and sauté chopped onion and minced garlic until transparent. Add the bay leaf, sage and 1 cup of the chicken broth to the skillet. Simmer until liquid is reduced to half (about 5 minutes). Add the remaining chicken stock and pumpkin. Stir and heat to a bubble.
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Return drained sausage to the skillet and stir in the cream. Reduce the heat to medium low and season with cinnamon, nutmeg. Add salt and pepper to taste. Simmer sauce for 5-10 minutes until thickened slightly.
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Remove bay leaf from sauce then combine with pasta. Top with grated parmesan cheese and serve immediately.
Recipe Notes
1. In place of the canned pumpkin you can use any kind of cooked, pureed winter squash (Hubbard, Butternut, Pumpkin, etc.)
2. We’ve also made this with mild Italian sausage instead of the country-style and it give a little spicier flavor that is delicious.
3. We have substituted milk, half-in-half, or evaporated milk in place of the heavy cream with good results. I have even used dairy free options (almond, coconut milk or cream) and those have also worked well.
4. This dish is delicious reheated as leftovers. If leftovers are anticipated, be vigilant about cooking pasta just barely to al dente so pasta is not overcooked when reheated the next day and for best results, keep sauce and noodles separated until serving.
Recipe Source: Adapted from a recipe shared with me by Linda B.
All images and text ©The Cook’s Treat
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