I found this recipe off the back of a Kroger brand pasta box. I've always wanted to try a pumpkin recipe that wasn't a dessert, and thought this sounded good. Greg and I both ended up loving it. It was so good. You don't taste the pumpkin but it makes the pasta really creamy. I can't wait to have it again.
Penne with Pumpkin and Sausage
Ingredients
8 oz whole wheat penne (I used the whole 12 oz box)
1 lb ground Italian sausage (I used spicy)
1 tbsp olive oil
2 shallots, finely chopped
4 garlic gloves, minced
1 cup chicken broth
12oz pumpkin puree
1/2 cup heavy cream
1/2 tsp crushed red pepper flakes (I probably added a couple of tsp--we like spicy)
pinch ground cinnamon
salt and pepper to taste
Grated romano cheese
Directions
1. Cook pasta to al dente, according to package directions. Drain and set aside.
2. In a medium skillet, brown sausage. Drain fat and set aside.
3. In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne, sausage, and cheese.
7. Serve hot with grate romano cheese. Refrigerate any leftovers.
Love love this! It's one of my favorites! So glad you had this on here as the box of penne I picked up did not have it on the back and I couldn't remember all of it!
ReplyDeleteDitto!
DeleteSame! LOVE this recipe!
DeleteI used to make this recipe so much I practically had it memorized. Unfortunately that was years ago and I haven't made it since
ReplyDeleteI seen to recall the original recipe called for ricotta as well as fresh heated parmesian?