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    You are in: Home / Recipes / Penne With Sausage in Pumpkin Sauce. Recipe
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    Penne With Sausage in Pumpkin Sauce.

    Average Rating:

     8 Total Reviews

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    • on February 07, 2003

      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.

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    • on October 18, 2011

      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.

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    • on April 01, 2011

      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!!

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    • on March 28, 2011

      Lovely flavors, liked the pumpkin spice in it especially.

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    • on February 11, 2009

      This was delicious! I made a few changes but nothing too critical. I decreased the red pepper and onion because mine were quite large and I didn't want them to overwhelm the other flavors. I also used breakfast sausage because that's what I had on hand. Lastly, I used whole milk instead of the evaporated milk and added twice as many sage leaves since mine were store bought and I think they had lost some of their flavor. I believe the true essence of the recipe stayed true though and I will definately make it again! My co-workers thought it was wonderful too, and one of them asked for the recipe. Thank you so much for sharing it.

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    • on October 25, 2008

      Wonderful recipe. Would definitely do again.

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    • on May 16, 2007

      I changed this quite a bit so I probably shouldn't rate it. Used mushrooms instead of peppers because I had them, skipped the brown sugar and pie spice, and added a little bit of crushed red pepper for spiciness. It was delicious! I'd make again for sure. I used sweet italian chicken sausage.

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    • on February 15, 2003

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    Penne with Sausage and Rich Pumpkin Sauce. Recipe by Wildflour

    Penne with Sausage and Rich Pumpkin Sauce

    By Wildflour
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    Nutritional Facts for Penne With Sausage in Pumpkin Sauce.

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 240.0
     
    Calories from Fat 12
    17%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 51.3 mg
    2%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 7.2 g
    28%
    Sugars 2.3 g
    9%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    sweet italian fennel sausages

    sage

    low-fat evaporated milk

    Detailed Nutrition Values About Nutrition Info

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