Wednesday, November 22, 2006

Pumpkin Penne with Italian Sausage

Pumpkin Penne 1

I've got about 20 family members to feed for Thanksgiving dinner tomorrow night. Menu includes the two turkeys, stuffing, mashed potatoes, gravy, salad, clam chowder, pumpkin penne, crab/artichoke/pesto dip with toasted Middle Eastern flatbread, and pumpkin pie.

Last year I had way too much food and my menu was all over the place. (Think babaganouj and stuffed cabbage and green bean casserole.) So I toned down this year's menu to only the main sides and the addition of pumpkin penne. Very autumnal. Very simple.

Pumpkin Penne with Italian Sausage

For about 8 servings, you'll need:

1 lb penne pasta, boiled and drained
2 cloves garlic, finely minced
1-lb package Italian sausage, thinly sliced or crumbled
1 15-oz can pumpkin puree
8 oz cup sour cream
1/2 cup water

For garnish: sage or parsley, Parmesan cheese, and crushed red pepper flakes

Boil pasta. Drain and set aside.

Mince 2 cloves of garlic. In a saucepan on medium-high heat, drizzle a bit of oil and add the garlic. When the garlic begins to soften, add the Italian sausage and saute until brown.

Add the canned pumpkin, 8 oz sour cream, and 1/2 cup water. Taste and add salt if necessary. When sauce is smooth, add cooked pasta. Toss. Eat.

As I said, easy. I enjoyed mine with a glass of ice wine to bring out the sweetness of the pumpkin. Sooo good.

Pumpkin Penne 2

Happy Thanksgiving!


  1. hi W.C., it looks yummy! does the pumpkin make it sweet?


  2. Hi Henry,

    Not at all. Plus all the cream and cheese even out the flavor. Canned pumpkin does not have sugar. That's usually added when people make pie.


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