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Wednesday, November 22, 2006

Pumpkin Cream Penne with Italian Sausage

Updated from the archives November 1, 2014:

Pumpkin Cream Penne with Italian Sausage 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 Cream Penne with Italian Sausage 2

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.

Pumpkin Cream Penne with Italian Sausage 3

When the garlic begins to soften, add the Italian sausage and saute until brown.

Pumpkin Cream Penne with Italian Sausage 4

Add the canned pumpkin, 8 oz sour cream, and 1/2 cup water or milk. Taste and add salt if necessary.

Pumpkin Cream Penne with Italian Sausage 5

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

Pumpkin Cream Penne with Italian Sausage 6

When sauce is smooth, add cooked pasta. Toss.

Pumpkin Cream Penne with Italian Sausage 7

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

Pumpkin Cream Penne with Italian Sausage 8

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

Pumpkin Cream Penne with Italian Sausage 9

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.

Pumpkin Penne 2

Happy Thanksgiving!

6 comments:

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

    henry

    ReplyDelete
  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.

    ReplyDelete
  3. CC,
    Ha! Do you know how old this recipe is? You could have made years and years ago! :P

    ReplyDelete
  4. I used pappardelle and turkey sausage instead...
    haha, I mis ed this recipe the 1st time around!

    ReplyDelete
  5. CC,
    That's because you weren't reading my blog then! :P

    ReplyDelete

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