Ingredients
- 1 pound penne pasta
- 1 pound bulk chicken sausage (or links, casing removed)
- 1 tablespoon olive oil
- 1 1/2 cups chopped sweet onion
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh sage
- 1 1/2 cups low-sodium chicken stock
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup shredded asiago cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, brown the sausage, breaking it up as it cooks. Once no longer pink, transfer sausage to a bowl with a slotted spoon and discard any excess fat.
- In the same skillet, heat olive oil. Add onions and sauté for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute, then add sage and cook for another 30 seconds until fragrant.
- Deglaze the pan with chicken stock, scraping up any browned bits. Bring to a boil and reduce by half.
- Add pumpkin puree, cinnamon, nutmeg, and salt. Stir until smooth, then add the cream and mix to combine.
- Return sausage and pasta to the skillet. Toss to coat everything in the sauce.
- Stir in asiago cheese and serve immediately topped with parmesan and chopped parsley.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Butternut squash puree works well in place of pumpkin.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
