Description
This Pumpkin Sausage Penne Pasta is a comforting and flavorful dish that combines tender penne pasta with a savory pumpkin-infused sausage sauce. Featuring sautéed peppers, onions, and garlic, this recipe strikes a perfect balance between hearty and creamy, ideal for a quick weeknight dinner or a cozy fall meal.
Ingredients
Pasta
- 16 oz penne pasta
Sauce and Sausage
- 1 Tbsp olive oil
- 1 lb ground sausage
- 1 green pepper, diced
- 1 red pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 Tbsp dried rosemary
- 15 oz pumpkin puree
- 1 cup almond milk (or whole milk, half and half, or coconut milk)
- 1/2 cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the penne pasta according to package directions until al dente. Once done, drain the pasta well and set aside.
- Sauté Vegetables and Sausage: In a large pan over medium-high heat, warm the olive oil. Add the diced green and red peppers, diced onion, dried rosemary, and minced garlic. Sauté until the vegetables begin to soften, about 2 to 3 minutes. Then add the ground sausage to the pan.
- Cook Until Sausage is Done: Continue cooking the sausage and vegetables together until the sausage is no longer pink and the vegetables have softened, approximately 4 to 5 minutes.
- Prepare Sauce: Stir in the pumpkin puree, almond milk (or chosen milk substitute), and grated Parmesan cheese. Reduce heat to medium-low and simmer the sauce, stirring occasionally, until heated through and slightly thickened, about 3 to 4 minutes. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the pumpkin sausage sauce. Toss thoroughly to ensure the pasta is evenly coated with the sauce. Serve warm.
Notes
- You can substitute almond milk with whole milk, half-and-half, or coconut milk depending on your preference or dietary needs.
- For a spicier version, consider adding red pepper flakes or using spicy sausage.
- Parmesan cheese adds depth to the sauce, but you can omit or replace it with a vegan cheese alternative for dairy-free needs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- This dish pairs nicely with a fresh green salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
