Well, it's official: the internet in my apartment hates me. Why do I say this? Well, it's rare that I can sit in my room at my desktop and blog but for some reason I can sit in the living room on my roommate's laptop and I have great signal. Life is hard.
Enough complaining, time for pumpkin. I told you that I would have more pumpkin posts and I wasn't kidding. I found this recipe on the back of a box of whole wheat penne and knew that I was going to have to make it. It was super easy and pretty tasty. I really liked it because the sauce has the consistency of a cream sauce(think alfredo) but uses pumpkin so it has WAY less fat! The next time I make it I will be playing with the seasonings a little as it was overpoweringly hot from the red pepper and yet a little lacking in the flavor department.
What you'll need:
- 8oz whole wheat penne
- 12oz ground Italian sausage - I bought the low-fat, regular sausage and added Italian seasoning
- 1 Tbsp Olive Oil
- 4 garlic cloves, minced
- 1 cup low sodium chicken broth
- 12oz pumpkin puree
- 1/2 cup heavy cream
- 1/2 tsp crushed red pepper
- pinch ground cinnamon - I used a bit more...
- salt & pepper to taste
- grated Parmesan or Romano cheese
What you'll do:
- Cook pasta according to package directions while frying up your sausage. Set both aside when done.
- In a skillet over medium heat, and oil and saute garlic.
- Stir in broth, pumpkin, cream, and seasonings.
- Reduce heat and simmer 8-10 minutes to thicken.
- Stir in penne and sausage.
- Serve with grated cheese and enjoy!
Like I said, next time less crushed red pepper. Definitely more cinnamon and probably some nutmeg and cloves as well. Try it out!
Lauren
