Penne With Italian Sausage Mushrooms And Pumpkin Sauce Recipes

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PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE



Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce image

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

Provided by hobinrall

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

cooking spray
2 ounces dried porcini mushrooms
1 pound sweet Italian sausage links
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
2 cups pumpkin puree
1 cup shredded Gruyere cheese
½ cup heavy whipping cream
salt and ground black pepper to taste
1 pound penne pasta
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
  • Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g

PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

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
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
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
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE



Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce image

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

Provided by hobinrall

Categories     Squash Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

cooking spray
2 ounces dried porcini mushrooms
1 pound sweet Italian sausage links
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
2 cups pumpkin puree
1 cup shredded Gruyere cheese
½ cup heavy whipping cream
salt and ground black pepper to taste
1 pound penne pasta
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
  • Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g

PUMPKIN & SAUSAGE PENNE



Pumpkin & Sausage Penne image

I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

3/4 cup uncooked penne pasta
2 Italian sausage links, casings removed
1/2 cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1/3 cup white wine or chicken broth
1 bay leaf
3/4 cup chicken broth
1/3 cup canned pumpkin
3 teaspoons minced fresh sage, divided
1/8 teaspoon each salt, pepper and ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
2 tablespoons shredded Romano cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.

Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

PENNE WITH CREAMY PUMPKIN SAUCE



Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
  • Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH



Penne with Sausage, Wild Mushrooms and Spinach image

Categories     Cheese     Mushroom     Pasta     Sauté     Quick & Easy     High Fiber     Sausage     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE



Penne With Dried Porcini And Italian Sausage image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 8 first-course servings, 4 main-course servings

Number Of Ingredients 11

1 1/2 ounces dried porcini mushrooms
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 pound Italian sweet sausage sliced into 1-inch pieces
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and freshly ground pepper to taste
1 pound penne
Freshly grated Parmesan cheese

Steps:

  • Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
  • Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
  • Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
  • Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 526 milligrams, Sugar 4 grams, TransFat 0 grams

PENNE WITH PUMPKIN SAUCE



Penne With Pumpkin Sauce image

I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!

Provided by Pianolady

Categories     Penne

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 medium onion, chopped fine
1/2 medium red bell pepper, chopped fine
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg, to taste
1/2 lb penne pasta
3 tablespoons minced fresh parsley leaves
parmesan cheese, freshly grated,as an accompaniment

Steps:

  • In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
  • Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
  • Simmer the sauce, stirring occasionally, for 10 minutes.
  • While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
  • Reserve 1 cup of the cooking water and drain penne well.
  • Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
  • Stir parsley into pasta and serve with parmesan cheese, as desired.
  • Enjoy!

Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE



Quick and Easy Penne With Sausage, Mushroom Cream Sauce image

A slight variation from a Bon Appetite recipe from March 2000. It is made in under 30 minutes - perfect for a weekday meal yet satisfying enough to serve to friends for a casual weekend meal.

Provided by Scoop01

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb sweet sausage, casings removed
3/4 lb baby portabella mushrooms, chopped & sliced
1/4 teaspoon crushed red pepper flakes
3/4 cup canned reduced-sodium chicken broth
3/4 cup whipping cream
1 tablespoon butter
1 lb penne
1 cup fresh parmesan cheese, grated

Steps:

  • In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
  • Remove to a paper towel-lined dish with a slotted spoon.
  • Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
  • Cover, cook until mushrooms are tender - about 5 minutes.
  • Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
  • In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
  • Add sausage, mushroom mixture, and cheese to pasta.
  • Toss over medium heat, until pasta is coated and sauce begins to thicken.
  • Season with salt and pepper to taste.
  • **Add more chicken broth if sauce seems dry.

PENNE WITH SAUSAGE AND TOMATOES



Penne with Sausage and Tomatoes image

Categories     Pasta     Tomato     Quick & Easy     Sausage     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
4 Italian hot sausages, casings removed
1/4 teaspoon dried red pepper flakes
1/3 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
2 teaspoons dried marjoram, crumbled
8 ounces penne pasta
Salt and freshly ground pepper
Freshly grated Parmesan or Romano cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
  • Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

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In a large pot of boiling, salted water, cook the pasta until al dente. Drain pasta and keep warm. In a large pot, melt the butter over medium-low heat. Penne with Pumpkin Pasta Sauce Add salt, pumpkin puree, half and half, Parmesan and pepper flakes to …
From foodnewsnews.com


SAUSAGE & MUSHROOM WITH PENNE - FIORELLA'S MARKET
2 cups baby spinach. 1 pound penne pasta (cooked) 1 jar Fiorella’s marinara sauce. Preparation. In a large saute or sauce pan, sear the sausage links on medium-low heat, turning until all sides are browned (approx. 10 mins.) put aside to cool. Add mushrooms to the pan and sweat until they start to soften and release their moisture.
From fiorellasmarket.com


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