When I made this dish for the first time earlier this year (before I created this blog), Paul said it tasted like something he would “pay $17 for in a restaurant.” I made a note of that compliment in my recipe file because I enjoyed hearing it so much!
This is delicious and easy to put together. Highly recommended.
Sausage and Pumpkin Pasta
(Adapted from Emily Bites)
- 10-16 oz uncooked penne rice pasta (the amount is your choice, depending how big your serving sizes will be – I used a 16-oz bag so I would have leftover pasta for later)
- 1 lb sweet Italian sausage (could also use hot/spicy flavor, if desired)
- 8 oz fresh button mushrooms, roughly chopped into small bite-size pieces
- 1 medium onion, chopped
- 4-6 garlic cloves, minced
- 2 cups chicken broth (I used homemade)
- 2 cups canned pumpkin
- 1/2-1 cup white wine
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Parmesan cheese, grated (for serving)
- Dried or fresh parsley (for garnish)
Cook pasta according to package instructions. Rinse with cold water, drain, and set aside.
Cook the sausage over medium heat until the sausage is fully browned. Remove sausage from pan and drain excess fat. Cook the onions and mushrooms until soft/translucent; add the garlic and cook for an additional minute. Return sausage to pan.
Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the sauce has thickened slightly.
At this point, you can add the pasta directly to the sauce if you wish, but I prefer to add the sauce to my portion of pasta individually — that way I can have as little (or as much) sauce as I want.
Garnish each portion with Parmesan cheese and parsley.