Winter Squash and Sausage Penne

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to the package directions.
  • In a large skillet, brown the sausage over medium-high heat. Drain, reserving 2 teaspoons of the drippings, and set aside.
  • Reduce heat to medium. In the same skillet, saute the onion and garlic in olive oil and the reserved drippings until the onions just begin to brown.
  • Add the wine and bay leaves, bringing the mixture to a boil over medium heat, then turning the heat to medium-low and simmering until reduced by half.
  • Stir in the chicken broth, the winter squash, half of the sage, and the cinnamon and nutmeg. Continue to simmer over low heat for 2 or 3 minutes.
  • Add the half and half, salt and pepper, and transfer the sauce to a food processor or blender and process until smooth.
  • Return sauce to the skillet and stir in the sausage and pasta. Cook and stir over low heat until heated through.
  • Before serving, sprinkle with Romano cheese and the remaining sage.
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