Creamy Pumpkin Sage Penne with Sausage
This Creamy Pumpkin Sage Penne with Sausage is a delightful twist on a classic autumn dish. Inspired by a Rachael Ray recipe, this meal combines the rich flavors of pumpkin and sage with savory ground sausage, creating a hearty and comforting pasta dish. The creamy sauce infused with white wine and spiced with clove envelops al dente penne, making each bite a burst of flavor. Perfect for family dinners or gatherings, this recipe is easily customizable to fit your taste preferences. Whether you decide to omit sausage for a vegetarian version or add additional vegetables like spinach or mushrooms, the possibilities are endless. Enjoy the warming notes of fall with every delicious forkful!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Penne pasta
1/2 lb (cooked)
Extra virgin olive oil
1 tablespoon (for cooking)
Ground sausage
1 lb (browned)
Onion
1 medium (chopped)
Garlic cloves
4 (chopped)
Dry white wine
1/2 cup (for deglazing)
Chicken stock
1 1/2 cups (for sauce)
Heavy cream
1/2 cup (for creaminess)
Fresh sage leaves
10 leaves (cut into thin slivers or 1-2 teaspoons dried sage)
Ground clove
1/4 teaspoon (for seasoning)
Pumpkin puree
1 (15 ounce) can (for sauce)
Romano cheese or Asiago cheese
1 cup (shredded)
Salt
1/2 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Chives
1 bunch (chopped for garnish)
Instructions
1
1. Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
2
2. In a medium non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add the ground sausage and cook, breaking it up with a spatula, until browned and cooked through.
3
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat. In the same skillet, add chopped onion and minced garlic. Sauté for about 3-4 minutes or until the onion is tender and translucent but not browned.
4
4. Pour in the dry white wine, scraping up any brown bits from the bottom of the skillet. Return the sausage to the skillet and let simmer for another 2-3 minutes.
5
5. Add the chicken stock, heavy cream, fresh sage (or dried sage), ground clove, and pumpkin puree to the skillet. Stir well, and bring the mixture to a gentle simmer, cooking until thickened (about 5-7 minutes).
6
6. Stir in the cooked penne and shredded cheese until well combined and the pasta is fully coated in the creamy sauce.
7
7. Season with salt and pepper to taste.
8
8. Serve hot, garnished with chopped chives for a fresh pop of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pumpkin Sage Penne with Sausage?
This is a hearty autumn-inspired pasta dish that combines savory ground sausage with a rich sauce made from pumpkin, sage, white wine, and heavy cream.
What kind of pasta is used in this recipe?
The recipe calls for 1/2 lb of penne pasta, cooked until al dente.
Can I make a vegetarian version of this dish?
Yes, you can easily customize the recipe by omitting the ground sausage to create a vegetarian meal.
What type of sausage should I use?
The recipe specifies 1 lb of ground sausage, which should be browned and drained of excess fat.
Which vegetables are sautéed in the skillet?
One medium chopped onion and four chopped garlic cloves are sautéed until the onion is tender and translucent.
What kind of wine is recommended for deglazing?
You should use 1/2 cup of dry white wine to scrape up the brown bits from the skillet.
What ingredients make up the creamy pumpkin sauce?
The sauce is made by simmering chicken stock, heavy cream, fresh or dried sage, ground clove, and a 15-ounce can of pumpkin puree.
How much pumpkin puree is needed?
The recipe requires one 15-ounce can of pumpkin puree.
What type of cheese is used for the topping?
You can use 1 cup of shredded Romano cheese or Asiago cheese.
What is the role of ground clove in this recipe?
A 1/4 teaspoon of ground clove is added to provide a warming, spiced note characteristic of fall flavors.
How do I prepare the fresh sage?
If using fresh sage, you should cut 10 leaves into thin slivers.
Can I use dried sage instead of fresh?
Yes, you can substitute the fresh leaves with 1-2 teaspoons of dried sage.
What is the recommended garnish?
The dish should be served hot and garnished with one bunch of chopped chives for color and flavor.
How long should the sauce simmer?
The mixture should simmer for about 5-7 minutes until it has thickened.
Is this a one-dish meal?
Yes, it is tagged as a one-dish meal and a comfort food.
Who inspired this recipe?
This dish was inspired by a recipe from Rachael Ray.
How much chicken stock is required?
The recipe calls for 1 1/2 cups of chicken stock for the sauce.
What is the purpose of the extra virgin olive oil?
One tablespoon of extra virgin olive oil is used to heat the skillet and cook the ground sausage.
Can I add extra vegetables to this pasta?
Yes, you can add additional vegetables like spinach or mushrooms to fit your taste preferences.
How much heavy cream is used?
The recipe uses 1/2 cup of heavy cream to add creaminess to the sauce.
When should I add the cooked penne to the sauce?
Stir in the cooked penne after the sauce has thickened and the flavors have combined.
How do I season the final dish?
Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or adjust to taste.
Should the onions be browned?
No, the onion and garlic should be sautéed until the onion is tender and translucent but not browned.
What is the texture of the pasta?
The penne pasta should be cooked until it is al dente.
How many ingredients are in this recipe?
There are a total of 15 ingredients listed in this recipe.
Is this recipe suitable for autumn?
Yes, it is specifically described as a delightful twist on a classic autumn dish with warming notes of fall.
How is the sausage prepared before adding it back to the sauce?
The sausage is first browned in a skillet and then transferred to a paper towel-lined plate to drain excess fat.
What kind of oil is used?
The recipe uses 1 tablespoon of extra virgin olive oil.
Does the recipe use minced or chopped garlic?
The recipe calls for 4 chopped garlic cloves.
What are the main flavor profiles of this dish?
The main flavors are rich pumpkin, savory sausage, aromatic sage, and a hint of warming clove.