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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 8 servings The following items or measurements are not included below: sweet italian fennel sausages 3 leaves sage low-fat evaporated milk |
||
| Calories 239 | ||
| Calories from Fat 12 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 52mg | 2% | |
| Potassium 310mg | 8% | |
| Total Carbohydrate 50.9g | 16% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 2.4g | ||
| Protein 5.1g | 10% | |
Penne With Sausage in Pumpkin Sauce.
By: ~Rita~
Jan 22, 2003
Give it a try! Comfort Food! A lower fat version of Autumn Pasta with Pumpkin and Sausage
SERVES 8
Ingredients
- 1 lb penne pasta, cooked al dente
- olive oil, to cover bottom of frying pan
- 1 red pepper, diced
- 1 onion, diced
- 2-4 garlic cloves, minced
- 1 teaspoon brown sugar
- 1/2 cup white wine
- 1 lb sweet italian fennel sausage (crumbled and browned)
- 3 leaves sage, thinly sliced
- 1 teaspoon pumpkin pie spice (or more to taste)
- 1 cup butternut squash, pureed or canned pumpkin
- 1/2 cup low-fat evaporated milk
- 1/2 cup chicken broth
- salt and pepper
- red pepper flakes
Garnish
Directions
1
Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.2
Add brown sugar, and white wine simmer till reduced by 1/2.3
Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.4
Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.5
Garnish with sage leave and top with grated cheese if desired.
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- Course > Main Dish
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Meat > Pork
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Kelly M.
On Feb 7, 2003
Not a bad recipe and pretty easy to make. Sausage and pumpkin does make a good combo, but I didnt like the sweet taste from the brown sugar, although it was very subtle. I think a more spicy addition would have been better, like a bit of cayenne (although I really like spicy food), and leave out the brown sugar. This is one of those recipes that I would cut out of a magazine, make once, and think it was pretty good but would probably not go back to often enough to keep.
From: Panthur
On May 16, 2007
I changed this quite a bit so I probably shouldn't rate it. Used mushrooms instead of peppers because I had them, skipped the brown sugar and pie spice, and added a little bit of crushed red pepper for spiciness. It was delicious! I'd make again for sure. I used sweet italian chicken sausage.
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