Penne with Spicy Pumpkin and Sausage Sauce
Prep time
Cook time
Total time
Penne rigate is tossed with a creamy sauce of pumpkin puree and spicy Italian sausage forming the perfect fall pasta dish.
Recipe type: Main
Cuisine: Italian
Serves: 6-8
  • 1 pound spicy Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 small onion, chopped (about 1 cup)
  • 15 cloves garlic, thickly sliced
  • 3 tablespoons chopped fresh sage
  • ¼-1/2 teaspoon red pepper flakes
  • 1¼ cups white wine
  • 2 cups turkey stock
  • 1½ cups canned pumpkin puree
  • salt and pepper to taste
  • 1 pound penne rigate, cooked
  • ¼ cup freshly grated Parmesan cheese
  1. Cook the sausage in a large sauté pan over high heat until browned. As it cooks, break it up into bite-sized pieces with the back of a wooden spoon. Transfer the sausage to a bowl and set aside.
  2. Add 2 tablespoons olive oil to the pan, return to medium heat, then add the onion, garlic, sage, and red pepper flakes. Cook this about 8-10 minutes, until the onion and garlic start to brown. Return the sausage to the pan and heat through.
  3. Deglaze the pan with the wine and cook for a few minutes, dislodging any browned bits from the bottom of the pan. Next add the turkey stock, and bring to a boil. Stir in the pumpkin purée, stirring well, until the pumpkin is fully incorporated. Reduce heat and simmer for 30 minutes, uncovered, so that the sauce reduces a bit. Add salt and pepper to taste.
  4. While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions of the package. Drain.
  5. When the sauce is ready, add the drained pasta to the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat and stir in the Parmesan cheese.
Recipe by Webicurean at