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.