Pumpkin Sausage Penne Pasta
A delicious, savory pumpkin pasta dish.
Ingredients
Instructions
In a large saucepan cook pasta according to package directions until cooked to al dente.
While pasta is cooking, heat a large skillet on medium heat. Cook sausage until brown. Then transfer the cooked sausage and grease to a paper-towel-lined plate to drain off fat.
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Continue Reading at Thecookstreat →Chef's Notes
1. In place of the canned pumpkin you can use any kind of cooked, pureed winter squash (Hubbard, Butternut, Pumpkin, etc.)
2. We’ve also made this with mild Italian sausage instead of the country-style and it give a little spicier flavor that is delicious.
3. We have substituted milk, half-in-half, or evaporated milk in place of the heavy cream with good results. I have even used dairy free options (almond, coconut milk or cream) and those have also worked well.
4. This dish is delicious reheated as leftovers. If leftovers are anticipated, be vigilant about cooking pasta just barely to al dente so pasta is not overcooked when reheated the next day and for best results, keep sauce and noodles separated until serving.
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