Pumpkin & Sausage Penne
The recipe Pumpkin & Sausage Penne can be made in around 30 minutes. One serving contains 647 calories, 25g of protein, and 42g of fat. For $1.99 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is liked by 294 foodies and cooks. A mixture of fresh sage, canned pumpkin, sweet onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. If you like this recipe, take a look at these similar recipes: Pumpkin & Sausage Penne, Penne With Sausage and Peppers, and Penne Sausage Bake.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 bay leaf
1/3 cup canned pumpkin
3/4 cup chicken broth
3 teaspoons minced fresh sage, divided
1 garlic clove, minced
Dash ground nutmeg
3 tablespoons half-and-half cream
2 Italian sausage links, casings removed
1 teaspoon olive oil
3/4 cup uncooked penne pasta
2 tablespoons shredded Romano cheese
1/8 teaspoon each salt, pepper and ground cinnamon
1/2 cup chopped sweet onion
Equipment:
frying pan
slotted spoon
paper towels
bowl
Cooking instruction summary:
Directions 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 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. Yield: 2 servings. Originally published as Pumpkin and Sausage Penne in Cooking for 2Winter 2009, p23 Nutritional Facts 1-1/3 cups (prepared with reduced-sodium broth) equals 490 calories, 23 g fat (9 g saturated fat), 61 mg cholesterol, 950 mg sodium, 42 g carbohydrate, 4 g fiber, 21 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.
2. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon.
3. Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender.
4. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer.
5. Add the cream and sausage; heat through.
6. Remove bay leaf.
7. Drain pasta; transfer to a large bowl.
8. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Nutrition Information:
covered percent of daily need
