Pumpkin Penne with Sausage and Sage
Recipe type: Entree
Cuisine: Pasta
Serves: 6-8
  • 1 lb whole wheat penne
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 1 lb bulk mild Italian sausage
  • 2 cups chicken stock
  • 1 (15 oz) can pumpkin puree
  • ½ cup heavy cream
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Salt & pepper, to taste
  • 1 tbsp thinly sliced fresh sage leaves
  • ½ cup grated Parmesan cheese
  1. Cook pasta according to package directions, drain.
  2. While the pasta is cooking: Heat olive oil in a large saute pan over medium-high heat. Add onions and cook until beginning to soften, about 3 minutes. Add garlic and red pepper flakes and cook and additional 2 minutes.
  3. Add the sausage and break it up, cooking and stirring until cooked through, about 5-6 minutes.
  4. Add the chicken stock, pumpkin, cream, nutmeg and cinnamon. Stir and bring to a boil, then reduce heat and simmer for about 8 minutes. Season to taste with salt & pepper.
  5. Remove from heat and stir in sage, Parmesan and cooked penne.
  6. Serve topped with extra Parmesan!
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2015/09/03/pumpkin-penne-with-sausage-and-sage/