Ingredients:
1 lb penne pasta
1 lb spicy Italian sausage, casing removed
1 cup pumpkin puree
1 small onion, diced
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp red pepper flakes (optional)
1/2 tsp ground sage
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Directions:
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, cook the spicy sausage over medium heat until browned, breaking it up with a spoon as it cooks. Remove the sausage from the pan and set aside.
In the same skillet, add diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
Stir in the pumpkin puree, chicken broth, heavy cream, red pepper flakes (if using), sage, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens.
Add the cooked sausage back to the skillet and stir to combine.
Toss the cooked penne pasta in the sauce until well coated.
Garnish with chopped parsley and grated Parmesan cheese before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Calories: 450 kcal per serving
