Penne With Sausage, Pumpkin and Fennel

There’s no denying it, this fall I am on a pumpkin kick. I have loved everything pumpkin from candles to pumpkin bread to well…this amazing pumpkin pasta recipe. I had planned to make a stuffed butternut squash recipe (and I’m still going to), but I changed my mind at the last minute on Sunday night and made this instead. I served it by the fire with a simple salad with a fig balsamic vinaigrette and it was so delicious! I promise this is the easiest recipe ever because you cook everything in the same pot and you use canned pumpkin. The pictures really don’t do it justice…it is creamy and delicious and the fennel gives it the most incredible flavor along with the sausage. I used andouille sausage, but you could use any kind you like. I made everything ahead and added the pasta at the last minute. I think this pasta is the quintessential fall comfort food recipe…it’s everything you think of when you think of comfort food - creamy, rich, and it just melts in your mouth. I hope you’ll make it and let me know what you think!

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Penne With Sausage, Pumpkin And Fennel

Yield: 4

Author: Suzanne Smith

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This recipe is a classic for fall! It combines all of the autumn flavors we love in one pot! You'll make this over and over again!

Ingredients

• Good quality olive oil
• 1 fennel bulb, thinly sliced and roughly chopped
• 1 large carrot, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more to taste)
• 3 links italian hot sausage, casing removed
• Fresh sage (3 - 4 leaves)
• 1/2 cup dry white wine
• 3 cups vegetable or chicken stock
• 1/2 pound dried penne
• 1 15-ounce can pumpkin puree
• 1/2 lemon, juiced
• Kosher salt & freshly ground black pepper to taste
• 1/4 cup flat leaf parsley, roughly chopped
• 1 cup finely grated parmigiano reggiano, plus more for serving

Instructions

1. In a large, tall-sided frying pan, heat the olive oil over medium heat. When glistening and hot, add the prepared fennel, carrot, garlic, and red pepper flakes. Continue to heat, stirring occasionally, until the fennel and carrot begin to soften, about 5 minutes. Add the sausage to the pan, breaking it up and crumbling it as it cooks, around 5 to 7 minutes or until sausage is cooked through.
2. Add the sage to the pan followed by the wine. Use the wine as a deglazing liquid to pick up any bits at the bottom of the pan. Let the wine reduce slightly for two minutes, until it gets rather fragrant. Add the chicken stock and penne to the pan. Stir to combine.
3. Bring the liquid to a low boil, and push any pasta that is sticking out into the cooking liquid. Reduce heat to medium low so that the liquid is simmering. Cover and cook 7 minutes.
4. Add the pumpkin and lemon juice. Stir to combine and cover to cook another several minutes. Remove the lid and stir the pasta. It should be close to al dente, and the sauce should be thickening. Let the sauce continue to reduce slightly over the heat as you add the salt, pepper, and parsley to the pan. Stir to combine. Taste the pasta and ensure it is cooked through.
5. Turn the heat off - the sauce will thicken as it sits. Add the cheese to the pan and stir. Taste for salt and adjust as necessary.
6. Serve with another grating of cheese and cracked black pepper.

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It finally fall and I’m hoping it will last more than a couple of weeks because the weather has been perfect! And for more amazing recipes, check out my Pinterest Yummy Food Board because I’ve been adding so many recipes that I want to make. Thanks so much for reading today…have a great Tuesday!