Try this delicious recipe from the Electric Kitchen!
1 pound penne, cooked al dente and drained
2 tablespoons olive oil, divided
1 pound turkey sausage,
4 cloves garlic, minced
1 small Maui onion, chopped
1 bay leaf
2 teaspoons fresh sage, chopped
1 can (14.5 oz) chicken broth, divided
1 cup cooked pumpkin, pureed
1/2 cup heavy cream
1 teaspoon curry powder
Salt and pepper, to taste
3 cup fresh spinach, torn
1/4 cup shredded Romano cheese
Directions:
In a large skillet, over medium heat, add 1 tablespoon of oil.
Add sausage and cook for 5-7 minutes or until browned; remove from skillet, slice into 1/4 inch pieces and set aside.
Add remaining oil to the skillet and sauté garlic and onion until transparent.
Add bay leaf, sage, and 1/2 can of chicken broth.
Heat mixture and reduce to half.
Add remaining stock and pumpkin.
Stir and heat to a bubble.
Return sausage to pan, reduce heat, and stir in cream.
Season with curry powder, and salt & pepper.
Simmer sauce 5-10 minutes or until desired thickness.
Stir in spinach and pasta cook for 2-3 minutes.
Top with cheese.
Serve immediately.
Makes 4 servings.
Review
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Yummy and a great way to use up leftover pumpkin pie filling from Halloween. A little involved because of the amount of ingredients, but overall super yummy and totally worth it!