This pasta dish is easy to through together and just about any vegetable can be added to it. When I was cooking it I tasted it after adding the pumpkin and wasn’t too happy about the overwhelming taste of pumpkin. However, after adding in the milk, the flavor mellowed out and was wonderful. The entire dish tasted of fall from the sausage and peppers to the pumpkin cream sauce.
- 8 oz. Italian sausage
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 3 garlic cloves, minced
- 1 t. red pepper
- 1 c. pure pumpkin
- 1/2 c. chicken stock
- 1 T dried oregano
- 1/4 c. low fat milk
- 8 oz. penne pasta
- 1 t. salt
- 2 T. parsley
- 1/4 c. mozzarella cheese
- 1/4 c. Parmesan cheese
Preheat the oven to 350 degrees. Spray an 11 x 7 pan with cooking spray and set aside.
Cook the pasta according to the package directions and keep warm.
Cook the sausage in a large skillet until brown. Remove from the skillet and drain over paper towels.
Using a small amount of the sausage fat, saute the onion, green pepper, garlic, and red pepper for 5 minutes. Stir in the pumpkin and oregano. Add in the salt. Bring to a boil and simmer for 5 minutes.
Stir in the milk and sausage and simmer until the sauce thickens. Remove from heat and add past and parsley. Pour into the baking pan.
Top with mozzarella cheese and Parmesan cheese. Bake for 20 minutes or until the cheese is bubbly and golden brown.
Recipe adapted from I Was Born to Cook