Pumpkin & Sausage Penne

Ingrédients

• 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 cups chicken broth
• 2/3 cup canned or fresh pumpkin puree
• 1 tsp ground sage
• 1/4 tsp each salt, pepper, & cinnamon
• Dash ground nutmeg
• 1/2 cup heavy cream
• 1/4 cup shredded parmesan cheese

Préparation

1. 1

   Cook pasta according to package directions.

2. 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. 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. 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.)