Pumpkin & Sausage Penne

Yield 4 to 6 Servings


  • 2 cups uncooked penne pasta
  • 2-3 Italian sausage links, casings removed
  • 1/2 large onion, small diced
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 2/3 cup chicken broth (or white wine if you have it)
  • 1 bay leaf
  • 1 1/2 cup chicken broth
  • 2/3 cup canned or fresh pumpkin puree
  • 1 tsp dried sage
  • 1/4 tsp each salt, pepper, & cinnamon
  • Dash ground nutmeg
  • 1/2 cup heavy cream
  • 1/4 cup shredded parmesan cheese


  1. Cook pasta according to package directions.
  2. 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.
  3. Cook & stir onion & garlic in oil & reserved drippings over medium-high heat until tender. Add ⅔ cup of broth or white wine & bay leaf. Bring to a boil; cook until liquid is reduced by half.
  4. Stir in 1½ cups broth, & add the pumpkin, sage, salt, pepper, cinnamon, & nutmeg; cook 1 minute longer. Add the cream & sausage; heat through. Remove bay leaf. Drain pasta & add to skillet. Toss to coat. Sprinkle with shredded parmesan cheese. (*If sauce seems thin, allow to rest for a few minutes. It will thicken the longer it sits.)

Recipe Notes

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