Penne With Sausage in Pumpkin Sauce.

Rita~'s Note:

Give it a try! Comfort Food! A lower fat version of Autumn Pasta with Pumpkin and Sausage

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 1 lb penne pasta , cooked al dente
• olive oil , to cover bottom of frying pan
• 1 red pepper , diced
• 1 onion , diced
• 2 -4 garlic cloves , minced
• 1 teaspoon brown sugar
• ½ cup white wine
• 1 lb sweet italian fennel sausage (crumbled and browned)
• 3 leaves sage , thinly sliced
• 1 teaspoon pumpkin pie spice (or more to taste)
• 1 cup butternut squash, pureed or 1 cup canned pumpkin
• ½ cup low-fat evaporated milk
• ½ cup chicken broth
• salt and pepper
• red pepper flakes

Garnish

• fresh sage leaf

Directions:

1. Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
2. Add brown sugar, and white wine simmer till reduced by 1/2.
3. Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
4. Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
5. Garnish with sage leave and top with grated cheese if desired.

Reviews

[Kelly M.]

Not a bad recipe and pretty easy to make. Sausage and pumpkin does make a good combo, but I didnt like the sweet taste from the brown sugar, although it was very subtle. I think a more spicy addition would have been better, like a bit of cayenne (although I really like spicy food), and leave out the brown sugar. This is one of those recipes that I would cut out of a magazine, make once, and think it was pretty good but would probably not go back to often enough to keep.

[Clutterella]

So delicious! The blend of sweet and savory flavors was excellent! I did substitute turkey italian sausage, and I added a little cayenne pepper at the end. This was fantastic and I can't wait to make it again.

[Abby Girl]

I really did quite enjoyed this recipe...but I did make some changes! I roasted up some leftover butternut squash, and left it a bit on the chunky side. I used 5 garlic, left out the brown sugar and pumpkin pie spice (didn't have it and don't care for it) and added about 1/2 tsp dried sage (fresh would have been better but forgot to get it).. and 1/4 tsp crushed pepper and served it over whole wheat rotini. I had enough for 5 servings. This could be served up spicer if using hot Italian Sausages. Wow...what sounded like a weird combination turned out to be quite outstanding! My only disappointment with this recipe was the way it was written up....it could have been made clearer the additional oils needed to complete the recipe. Overall...I would do this one again!!, but with my changes!!