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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! â Karen Cambiotti, Stroudsburg, Pennsylvania Ingredients:
3/4 cup uncooked penne pasta |
2 johnsonville® mild italian sausage links links, casings removed |
1/2 cup chopped sweet onion |
1 garlic clove, minced |
1 teaspoon olive oil |
1/3 cup white wine or chicken broth |
1 bay leaf |
3/4 cup chicken broth |
1/3 cup canned pumpkin |
3 teaspoons minced fresh sage, divided |
1/8 teaspoon each salt, pepper and ground cinnamon |
dash ground nutmeg |
3 tablespoons half-and-half cream |
2 tablespoons shredded romano cheese |
Directions:
1. Cook pasta according to package directions. 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 drippings, reserving 1 teaspoon.
2. Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf.
3. Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings.
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