Penne With Sausage in Pumpkin Sauce.

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 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
• 1⁄2 cup  low-fat evaporated milk
• 1⁄2 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.