Top Review by 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.
- 453.59 g 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
- 4.92 ml brown sugar
- 118.29 ml white wine
- 453.59 g sweet italian fennel sausage (crumbled and browned)
- 3 leaf sage, thinly sliced
- 4.92 ml pumpkin pie spice (or more to taste)
- 236.59 ml butternut squash, pureed or 236.59 ml canned pumpkin
- 118.29 ml low-fat evaporated milk
- 118.29 ml chicken broth
- salt and pepper
- red pepper flakes
- fresh sage leaf
Directions See How It's Made
- Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
- Add brown sugar, and white wine simmer till reduced by 1/2.
- Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
- Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
- Garnish with sage leave and top with grated cheese if desired.