Penne Pasta with Pumpkin and Sausage
A Uncategorized recipe with extra-virgin olive oil plus 1 tbsp, bulk sweet italian sausage or links if you cant get bulk, garlic cracked and chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
Heat a large, deep nonstick skillet over medium-high heat.
medium onion finely chopped(1) - 2
If using link sausage, split casings and remove meat.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 3
Add 1 tablespoon of olive oil to the pan and brown the sausage in it.
extra-virgin olive oil plus 1 tbsp(1 tbsp)bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 4
Transfer sausage to paper towel-lined plate.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)chicken stock canned or paper container(1 c) - 5
Drain fat from skillet and return pan to the stove.
- 6
Add the remaining tablespoon oil and then the garlic and onion.
garlic cracked and chopped(4 cloves)medium onion finely chopped(1) - 7
Sauté 3 to 5 minutes until the onions are tender.
medium onion finely chopped(1) - 8
Add bay leaf, sage and wine to the pan.
bay leaf fresh or dried(1)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)dry white wine(1 c) - 9
Reduce wine by half, about 2 minutes.
to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)dry white wine(1 c) - 10
Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
chicken stock canned or paper container(1 c)canned pumpkin(1 c) - 11
Return sausage to pan.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 12
Reduce heat and stir in cream.
3 turns around the pan heavy cream(1/2 c) - 13
Season the sauce with the cinnamon and nutmeg and salt and pepper to taste.
ground cinnamon(0.1 tsp)ground nutmeg ground or freshly grated(1/2 tsp)coarse salt and black pepper - 14
Simmer mixture 5 to 10 minutes to thicken sauce.
- 15
Return drained pasta to the pot you cooked it in.
penne pasta cooked to al dente(1 lb) - 16
Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.
bulk sweet italian sausage or links if you cant get bulk(1 lb)bay leaf fresh or dried(1)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)canned pumpkin(1 c)penne pasta cooked to al dente(1 lb) - 17
Combine sauce and pasta and toss over low heat for 1 minute.
penne pasta cooked to al dente(1 lb) - 18
Garnish the pasta with lots of shaved cheese and sage leaves.
to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)penne pasta cooked to al dente(1 lb) - 19
Serves 4.
Rate this recipe
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Penne Pasta with Pumpkin and Sausage
A Uncategorized recipe with extra-virgin olive oil plus 1 tbsp, bulk sweet italian sausage or links if you cant get bulk, garlic cracked and chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
19 steps- 1
Heat a large, deep nonstick skillet over medium-high heat.
medium onion finely chopped(1) - 2
If using link sausage, split casings and remove meat.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 3
Add 1 tablespoon of olive oil to the pan and brown the sausage in it.
extra-virgin olive oil plus 1 tbsp(1 tbsp)bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 4
Transfer sausage to paper towel-lined plate.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)chicken stock canned or paper container(1 c) - 5
Drain fat from skillet and return pan to the stove.
- 6
Add the remaining tablespoon oil and then the garlic and onion.
garlic cracked and chopped(4 cloves)medium onion finely chopped(1) - 7
Sauté 3 to 5 minutes until the onions are tender.
medium onion finely chopped(1) - 8
Add bay leaf, sage and wine to the pan.
bay leaf fresh or dried(1)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)dry white wine(1 c) - 9
Reduce wine by half, about 2 minutes.
to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)dry white wine(1 c) - 10
Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
chicken stock canned or paper container(1 c)canned pumpkin(1 c) - 11
Return sausage to pan.
bulk sweet italian sausage or links if you cant get bulk(1 lb)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4) - 12
Reduce heat and stir in cream.
3 turns around the pan heavy cream(1/2 c) - 13
Season the sauce with the cinnamon and nutmeg and salt and pepper to taste.
ground cinnamon(0.1 tsp)ground nutmeg ground or freshly grated(1/2 tsp)coarse salt and black pepper - 14
Simmer mixture 5 to 10 minutes to thicken sauce.
- 15
Return drained pasta to the pot you cooked it in.
penne pasta cooked to al dente(1 lb) - 16
Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.
bulk sweet italian sausage or links if you cant get bulk(1 lb)bay leaf fresh or dried(1)to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)canned pumpkin(1 c)penne pasta cooked to al dente(1 lb) - 17
Combine sauce and pasta and toss over low heat for 1 minute.
penne pasta cooked to al dente(1 lb) - 18
Garnish the pasta with lots of shaved cheese and sage leaves.
to 6 sprigs fresh sage leaves cut into thin strips about 2 tbsp(4)penne pasta cooked to al dente(1 lb) - 19
Serves 4.
Rate this recipe
