Penne With Sausage in Pumpkin Sauce. |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Give it a try! Comfort Food! A lower fat version of Autumn Pasta with Pumpkin and Sausage Ingredients:
1 lb penne pasta, cooked al dente |
olive oil, to cover bottom of frying pan |
1 red pepper, diced |
1 onion, diced |
2 -4 garlic cloves, minced |
1 teaspoon brown sugar |
1/2 cup white wine |
1 lb sweet italian fennel sausage (crumbled and browned) |
3 leaves sage, thinly sliced |
1 teaspoon pumpkin pie spice (or more to taste) |
1 cup butternut squash, pureed or 1 cup canned pumpkin |
1/2 cup low-fat evaporated milk |
1/2 cup chicken broth |
salt and pepper |
red pepper flakes |
fresh sage leaf |
Directions:
1. Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
2. Add brown sugar, and white wine simmer till reduced by 1/2.
3. Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
4. Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
5. Garnish with sage leave and top with grated cheese if desired.
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