Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home