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Pasta with Pumpkin and Sausage

This Pasta with Pumpkin and Sausage recipe contains penne rigate, sweet Italian sausage, olive oil, heavy cream, dry white wine and more.
4 Servings - 25 min -
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Servings:4  | Calories:1256 | Total Fat:67g  | Chol:125mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 67g
103 %
Sat Fat 21g
105 %
Total Carb 125g
42 %
Fiber 23g
92 %
Sugars 15g
Cholesterol 125mg
42 %
Sodium 1611mg
67 %
Protein 36g
72 %
32% Penne rigate
28% Others combined
27% Sweet Italian sausage
11% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey

Directions : View recipe directions on
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