PUMPKIN & SAUSAGE PENNE

Pumpkin & Sausage Penne image

Provided by Joanna Maloney

Categories Pasta

Time 30m

Number Of Ingredients 14

Previous Next

3/4 c penne pasta, uncooked
2 italian sausage, mild, casings removed
1/3 c sweet onion, chopped
1 garlic clove, minced
1 tsp olive oil, extra virgin
1/3 c white wine or chicken broth
1 bay leaf
3/4 c chicken broth
1/3 c canned pumpkin or fresh puree
3 tsp fresh sage, minced, divided
1/8 tsp each salt, pepper and ground cinnamon
dash(es) ground nutmeg
3 Tbsp half and half
2 Tbsp romano cheese, shredded

Steps:

1. 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 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.
2. Stir in the broth, pumpkin, 1 1/2 tsp sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf.
3. Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.