Pumpkin and Sausage Penne

By sheilaolim

Servings : 2
Nutritional Facts
1-1/3 cups (prepared with reduced-sodium broth) equals 490 calories, 23 g fat (9 g saturated fat), 61 mg cholesterol, 950 mg sodium, 42 g carbohydrate, 4 g fiber, 21 g protein.

Ingredients

• 3/4 cup uncooked penne pasta
• 2 Italian sausage links, casings removed
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1/3 cup white wine or chicken broth
• 1 bay leaf
• 3/4 cup chicken broth
• 1/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon each salt, pepper and ground cinnamon
• Dash ground nutmeg
• 3 tablespoons half-and-half cream
• 2 tablespoons shredded Romano cheese

Preparation

Step 1

•Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon.

•Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf.

•Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings.