Pumpkin-Sausage Penne, recipe #6

Is it Saturday already? How the heck did that happen?!?

With no further ado, here is the post I had planned to have up last Tuesday!

Recipe number 6 from Autumn with Family & Friends from Gooseberry Patch!
This is another one I cooked for girls night. We do love our carbs!!

First, I browned up a pound of pork sausage. This was supposed to be maple-flavored sausage, but I didn’t have any. So I cooked the sausage in real maple syrup. It worked – the sausage had a great maple flavor when it was done!
Once that was done, I put it in a bowl and set it aside. I used the same pan to make the sauce…
8 ounce package of cream cheese, cut into cubes; 2/3 cup grated Parmesan cheese; 1/2 cup butter, cut; and 1/2 cup milk.
(The girls said, “anything is great with cream cheese and butter!”)

Once the cream cheese was melted, and the sauce was creamy, I added the spices…
1/2 teaspoon cayenne pepper and some nutmeg.
Stir that all up, and then add 1 cup of canned pumpkin. Be a little patient here – it takes some stirring and some time, but I promise, this will turn a beautiful gold color, and have a fantastic creamy texture!Then add the sausage back to the sauce and stir it all up, and add a 16 ounce package of cooked penne pasta.Toss to coat.
And that’s it! No need for oven baking for this dish!

I used whole-wheat pasta for this, and the brown color of the pasta really did not complement the beautiful gold of the sauce. I think next time, I will stick to good old regular white pasta.

It is entirely likely that I made a double batch of Garlic Bubble Bread to serve to four people with this dish. And I didn’t have many leftovers!

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and to share with you. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com.

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