Penne With Sausage In Pumpkin Sauce Recipes

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PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE



Pasta with Italian Sausage and Pumpkin Sauce image

This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.

Provided by jmcnutt28

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian sausage
½ onion, diced
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
½ cup half-and-half
½ cup sour cream
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  • Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  • Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE



Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce image

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

Provided by hobinrall

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

cooking spray
2 ounces dried porcini mushrooms
1 pound sweet Italian sausage links
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
2 cups pumpkin puree
1 cup shredded Gruyere cheese
½ cup heavy whipping cream
salt and ground black pepper to taste
1 pound penne pasta
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
  • Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g

PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PENNE WITH CREAMY PUMPKIN SAUCE



Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
  • Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PENNE WITH PUMPKIN SAUCE



Penne With Pumpkin Sauce image

I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!

Provided by Pianolady

Categories     Penne

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 medium onion, chopped fine
1/2 medium red bell pepper, chopped fine
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg, to taste
1/2 lb penne pasta
3 tablespoons minced fresh parsley leaves
parmesan cheese, freshly grated,as an accompaniment

Steps:

  • In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
  • Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
  • Simmer the sauce, stirring occasionally, for 10 minutes.
  • While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
  • Reserve 1 cup of the cooking water and drain penne well.
  • Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
  • Stir parsley into pasta and serve with parmesan cheese, as desired.
  • Enjoy!

Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9

PENNE WITH PUMPKIN SAUCE



Penne with Pumpkin Sauce image

Categories     Dairy     Onion     Pasta     Kid-Friendly     Pumpkin     Fall     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 12

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

  • In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
  • Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

PENNE WITH SAUSAGE AND RICH PUMPKIN SAUCE



Penne with Sausage and Rich Pumpkin Sauce image

I had tried this twice at 2 different restaurants, one was good, one had me stopping at White Castle on the way home!!! This is my own version as best as I could get it. Very unique, rich, and elegant!

Provided by Wildflour

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 -2 tablespoon olive oil
1 red bell pepper, chopped
1 small onion, chopped
1 carrot, chopped
1 (1 lb) can mashed pumpkin
1 cup vegetable stock or 1 cup vegetable broth (can sub. chicken flavor)
1 cup evaporated milk
1 -3 ounce cream cheese, cubed
3 cloves minced garlic
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 dash hot sauce
1 lb bulk sausage, cooked,drained
dry white wine (optional)
enough cooked penne pasta, for 4 servings
1/2 toasted pine nuts
chopped fresh parsley

Steps:

  • In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
  • In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
  • In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
  • Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
  • Serve over hot pasta, garnish with pine nuts and parsley.
  • *Ifsauce is too thick for your liking, add a little dry white wine to it.

Nutrition Facts : Calories 456.7, Fat 32, SaturatedFat 10.7, Cholesterol 108.9, Sodium 676.9, Carbohydrate 19.8, Fiber 1.9, Sugar 4.3, Protein 23.7

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