Pumpkin and Sausage Penne

User rating: 5 out of 5 stars (1) Reviews

Featured in the October 2013 Consumer Lines.



Pumpkin and Sausage Penne

  • 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


  1. In a large skillet, over medium heat, add 1 tablespoon of oil.
  2. Add sausage and cook for 5-7 minutes or until browned; remove from skillet, slice into 1/4 inch pieces and set aside.
  3. Add remaining oil to the skillet and sauté garlic and onion until transparent.
  4. Add bay leaf, sage, and 1/2 can of chicken broth.
  5. Heat mixture and reduce to half.
  6. Add remaining stock and pumpkin.
  7. Stir and heat to a bubble.
  8. Return sausage to pan, reduce heat, and stir in cream.
  9. Season with curry powder, and salt & pepper.
  10. Simmer sauce 5-10 minutes or until desired thickness.
  11. Stir in spinach and pasta cook for 2-3 minutes.
  12. Top with cheese.
  13. Serve immediately.

Makes 4 servings.


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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!

by ANONYMOUS on 6/14/2017