Penne with Sausage and Rich Pumpkin Sauce
Dive into the cozy flavors of fall with this Penne with Sausage and Rich Pumpkin Sauce recipe, a decadent dish that combines creamy pumpkin puree, savory Italian sausage, and aromatic sage for a comforting, gourmet pasta experience. Tender penne is cloaked in a velvety sauce made with heavy cream, Parmesan cheese, and a hint of nutmeg, creating the perfect balance of richness and warmth. The recipe also offers customizable heat with optional red pepper flakes, making it suitable for both spice lovers and subtle palates. Ready in just 40 minutes, this hearty pasta dish is an ideal weeknight dinner or an impressive entrée for entertaining. Serve it hot, topped with freshly grated Parmesan and a sprinkle of sage for an irresistible finish. Keywords: penne with pumpkin sauce, sausage pasta, creamy pumpkin pasta recipe, fall comfort food, quick gourmet dinner.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 8 oz Italian sausage (mild or spicy)
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 tsp nutmeg, freshly grated (optional)
- 0.25 tsp red pepper flakes (optional)
- 1 tbsp fresh sage leaves, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain the pasta, and set aside.
In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing (if applicable) and crumble it into the pan. Cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Transfer the sausage to a plate lined with paper towels and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the pumpkin puree and chicken or vegetable broth, mixing until smooth. Let the mixture come to a light simmer, then stir in the heavy cream, Parmesan cheese, nutmeg (if using), and red pepper flakes (if desired). Season with salt and black pepper to taste.
Add the cooked sausage back into the skillet and stir to combine. Let the sauce simmer for 3-4 minutes to allow the flavors to meld.
Add the cooked penne to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, stir in reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Sprinkle chopped sage leaves over the pasta and toss gently. Taste and adjust seasoning if necessary.
Serve hot, garnished with additional Parmesan cheese and sage leaves if desired.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 14.9 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
