Pumpkin & Sausage Penne
Yields 4 to 6 Servings
Ingredients
- 2 cups uncooked penne pasta
- 2-3 Italian sausage links, casings removed
- ½ large onion, small diced
- 2 cloves garlic, minced
- 2 tsp olive oil
- ⅔ cup chicken broth, (or white wine if you have it)
- 1 bay leaf
- 1 ½ cups chicken broth
- ⅔ cup canned or fresh pumpkin puree
- 1 tsp ground sage
- ¼ tsp each salt, pepper, & cinnamon
- Dash ground nutmeg
- ½ cup heavy cream
- ¼ cup shredded parmesan cheese
Instructions
- 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 all but 1 tsp. drippings.
- Cook & stir onion & garlic in oil & reserved drippings over medium-high heat until tender. Add ⅔ cup of broth or white wine & bay leaf. Bring to a boil; cook until liquid is reduced by half.
- Stir in 1½ cups broth, & add the pumpkin, sage, salt, pepper, cinnamon, & nutmeg; cook 1 minute longer. Add the cream & sausage; heat through. Remove bay leaf. Drain pasta & add to skillet. Toss to coat. Sprinkle with shredded parmesan cheese. (*If sauce seems thin, allow to rest for a few minutes. It will thicken the longer it sits.)