Description
Tender penne tosses with crumbled Italian sausage and a luxuriously creamy pumpkin sauce, scented with sage and garlic. Each mouthful balances savory spice and silky sweetness for a comforting weeknight meal.
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 tbsp olive oil
- 12 oz Italian sausage, casing removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente; drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat and add Italian sausage, breaking it up with a spoon; cook until no longer pink.
- Add diced onion to the skillet and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in pumpkin puree, chicken broth, dried sage, salt, and black pepper; stir to combine and let the sauce simmer for 5 minutes.
- Reduce heat to low, stir in heavy cream and grated Parmesan cheese, and cook until the sauce is smooth and slightly thickened.
- Add the cooked pasta to the skillet and toss thoroughly to coat with the sauce.
- Divide pasta among plates and garnish with chopped parsley and red pepper flakes before serving.
Notes
- Use penne or rigatoni for the best sauce coverage
- Substitute half-and-half for heavy cream for a lighter version
- Ground turkey or chicken sausage works as a leaner alternative
- Store leftovers in an airtight container in the refrigerator for up to 3 days