Creamy Pumpkin and Sausage Penne

Creamy Pumpkin and Sausage Penne
  • Prep Time: 30
  • Total Time: 30
  • Servings: 4

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About this Recipe


1 (500g) Maple Leaf® Sausage Meat
2 tbsp (30 mL) Butter
1 Small onion, finely chopped
3 Cloves garlic, minced
2 cups (500 mL) Pumpkin puree
2 cups (500 mL) Chicken broth
2 cups (500 mL) Whipping cream
1/2 tsp (2 mL) Ground nutmeg
Salt and pepper
1 lb (450 g) Penne pasta
1/4 cup (60 mL) Freshly grated Parmesan cheese
2 tbsp (30 mL) Chopped fresh parsley


HEAT a large skillet over medium-high. Cook the sausage, breaking apart with the back of a wooden spoon until golden brown and crumbly. Remove from the pan using a slotted spoon and set aside. Discard the drippings from the pan and wipe clean.

HEAT butter in the same pan over medium heat. Add onion and garlic. Cook for 4-5 minutes or until softened. Whisk in pumpkin, broth, whipping cream and seasoning. Simmer for 8-10 minutes or until thickened. Adjust seasoning to taste.

MEANWHILE bring a large pot of salted water to a boil and cook pasta, uncovered over medium-high until al dente, about 9 minutes. Drain well.

RETURN sausage to the pumpkin cream sauce. Stir in pasta; cook for 2-3 minutes or until thick. Stir in parsley and sprinkle with parmesan cheese just before serving.


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