Pumpkin Cream Penne with Italian Sausage

Updated from the archives November 1, 2014:



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 Cream 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 sour cream
1/2 cup water or milk
Salt, to taste

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 or milk. Taste and add salt if necessary.



Stir the sauce until evenly mixed, adding water or salt if necessary.



When sauce is smooth, add cooked pasta. Toss.



Garnish with Parmesan cheese, parsley or sage, and red pepper flakes.



Since I was updating this very old pumpkin recipe, seemed fitting to photograph it with my jack-o'-lantern in the background.



And just for old time's sake, a look at my very early picture of this recipe.

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


Happy Thanksgiving!