Pumpkin Pasta Bake with Sage and Sausage
Serves 630 mins prep40 mins cook
This oven-baked pasta is the epitome of cold weather comfort food. It is so creamy and with flavors of pumpkin, sage, Italian sausage, Parmesan cheese, and cracked black pepper you will fall in love.
0 servings
What you need
Instructions
Preheat oven to 375° F and center the oven rack. Lightly spray a 9x13 baking dish with nonstick cooking spray. Bring a pot of salted water to a boil and cook your noodles for 8 minutes. Strain and do not rinse once done. In a large saucepan brown the Italian sausage until crumbly, about 5 to 10 minutes. Drain and set it aside. Reserve 1 tablespoon of the grease. In the same saucepan with the 1 tablespoon of grease sauté your onion for 5 minutes. Add the garlic and allow it to sauté until fragrant, about one minute. Add the Italian sausage, chicken broth, pumpkin puree, Italian seasoning, sage, pepper, and salt. Bring the mixture to a boil and simmer on low. Allow the mixture to reduce for about 8 minutes Whisk in the cream cheese, heavy whipping cream, and a ½ cup of the parmesan cheese. Continue to whisk until it becomes creamy and slightly thickened. Add your slightly cooked Penne pasta to creamy mixture. Stir until all the Penne is evenly coated. Transfer to the baking dish and top with the remaining parmesan cheese. Cover with aluminum foil and bake for 25 minutes then uncovered for an additional 10 minutes. Top with fried sage leaves *see notes* and serve.View original recipe