I think I've shared before that I'm not really a sausage person, right? I just think it tastes weird. Not quite the texture of ground beef but not the texture of a hot dog either. But this recipe appealed to me because I have a bit of an addiction with finding savory pumpkin recipes.
Pumpkin and Sausage Penne
Source: Taste of Home, October/November 2012
- 1 cup penne pasta
- 1 lb. sweet Italian sausage links or ground sausage
- 1 garlic clove, minced
- 1 bay leaf
- 1 sweet onion, diced
- 1 tsp. olive oil
- 1/3 cup white wine
- 1 cup chicken broth
- 1/2 cup pumpkin puree
- 3 tsp. fresh sage, chopped and divided
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 3 tbsp. half-and-half
- 2 tbsp. Parmesan cheese, shredded
1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain, and set aside.
2. Meanwhile, add sausage to a large skillet over medium heat, breaking into crumbles until browned. Transfer to a plate with a slotted spoon.
3. Add the garlic, bay leaf and onion to the skillet, cooking for 3-5 minutes or until the onion is soft.
4. Add the wine, bring to a boil and cook until the liquid has reduced by half.
5. Add the broth, pumpkin, half of the sage, salt, pepper, cinnamon and nutmeg. Cook for 1 minute.
6. Return the sausage to the pan and remove the bay leaf. Stir in the half-and-half until combined.
7. Stir in the pasta until coated.
8. Serve, topping with remaining sage and the Parmesan cheese.
I was pleasantly surprised to find that I really, really liked this recipe. Ironically Tom didn't like it at all and I expected that he would.