Skip to main content New<> this month
Get the Allrecipes magazine

Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce

Rated as 4.17 out of 5 Stars
0

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 560
Original recipe yields 8 servings (1 9x13-inch baking dish)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until bubbling, about 30 minutes.

Footnotes

  • Cook's Note:
  • Chicken broth can be used in place of the water from mushrooms, if desired. Add broth or cream if sauce is too thick.
  • Substitute 8 ounces fresh mushrooms for the dried, if desired. Add them in step 4, after cooking the onion and garlic.

Nutrition Facts


Per Serving: 560 calories; 28.2 54.2 24.5 73 804 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very good! I'm not a fan of fennel seed so I didn't use Italian Sausage-I used a beer brat and removed the casing- Just our preference. I also used chicken broth instead of water. Everyone loved...

Most helpful critical review

This came out kind of dry and I could not taste the pumpkin. I'd use more pumpkin puree next time.

Most helpful
Most positive
Least positive
Newest

This came out kind of dry and I could not taste the pumpkin. I'd use more pumpkin puree next time.

Very good! I'm not a fan of fennel seed so I didn't use Italian Sausage-I used a beer brat and removed the casing- Just our preference. I also used chicken broth instead of water. Everyone loved...

Used 8 oz regular mushrooms and ground venison Italian sausage instead of sweet link. Liked by all, should have made a double batch!

This was delicious; I subbed greek yogurt got the heavy cream and it came out fine. I do think it was a bit too much pasta for the sauce, but that may be my own preference

I love this dish. So do my children and my husband. I make it differently, but the gist is the same. I use heavy cream and no mushrooms:). Just 1/2 cup to make it creamier and a cup of dry white...

I made my own breakfast sausage with ground pork instead of using Italian sausage. This turned out great - I have SO MUCH frozen pumpkin purée and this is a tasty way to use it up.