Pumpkin Pasta With Turkey Sausage
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
1 cup
- Serves:
- 6-8
ingredients
- 2 tablespoons olive oil, divided
- 1 lb sweet Italian turkey sausage
- 4 garlic cloves, minced
- 1⁄2 cup onion, chopped
- 1 bay leaf
- 4 -6 sprigs sage (or about 1 T. dried sage)
- 3⁄4 cup white grape juice (or apple juice)
- 1⁄4 cup apple cider vinegar
- 1 cup chicken broth
- 1 cup canned pumpkin
- 1⁄2 cup evaporated milk
- 1⁄8 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- salt and pepper
- 1 cup parmesan cheese, fresh grated (optional)
- 1 lb penne rigate, cooked al dente
directions
- Brown sausage in 1 tablespoon olive oil. Transfer the sausage to paper towel and drain fat from the pan. Add 1 tablespoon olive oil and saute onion and garlic until tender. Add bay leaf, turkey sausage, juice and apple cider vinegar. Reduce liquid to half (about 2 minutes). Add chicken broth and pumpkin, stir until the mixture bubbles. Return turkey sausage to the pan, reduce heat and add evaporated milk. Season with cinnamon, nutmeg, salt and pepper. Simmmer 5-10 minutes if the sauce needs to thicken. Serve over penne pasta and top with fresh grated parmesan if you desire.
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RECIPE SUBMITTED BY
Very busy stay-at-home wife and mother. I also do a lot of volunteer work through my church. I love food but I also love to sing and have taken up serious study again. I sing with a barbershop quartet for fun.