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Penne With Sausage, Pumpkin And Fennel
This recipe is a classic for fall! It combines all of the autumn flavors we love in one pot! You'll make this over and over again!
Prep Time: 00:15
Cook Time: 00:30
1 tablespoon olive oil
1 fennel bulb, thinly sliced and roughly chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (or more to taste)
3 links italian hot sausage, casing removed
1 leaf sage
1/2 cup dry white wine
3 cups vegetable or chicken stock
1/2 pound dried penne
3/4 cup canned pumpkin puree
1/2 lemon, juiced
1 teaspoon kosher salt
freshly ground black pepper
1/4 cup flat leaf parsley, roughly chopped
1/2 cup finely grated parmigiano reggiano, plus more for serving
1In a large, tall-sided frying pan, heat the olive oil over medium heat. When glistening and hot, add the prepared fennel, carrot, garlic, and red pepper flakes. Continue to heat, stirring occasionally, until the fennel and carrot begin to soften, about 5 minutes. Add the sausage to the pan, breaking it up and crumbling it as it cooks, around 5 to 7 minutes or until sausage is cooked through.
2Add the sage to the pan followed by the wine. Use the wine as a deglazing liquid to pick up any bits at the bottom of the pan. Let the wine reduce slightly for two minutes, until it gets rather fragrant. Add the chicken stock and penne to the pan. Stir to combine.
3Bring the liquid to a low boil, and push any pasta that is sticking out into the cooking liquid. Reduce heat to medium low so that the liquid is simmering. Cover and cook 7 minutes.
4Add the pumpkin and lemon juice. Stir to combine and cover to cook another several minutes. Remove the lid and stir the pasta. It should be close to al dente, and the sauce should be thickening. Let the sauce continue to reduce slightly over the heat as you add the salt, pepper, and parsley to the pan. Stir to combine. Taste the pasta and ensure it is cooked through.
5Turn the heat off - the sauce will thicken as it sits. Add the cheese to the pan and stir. Taste for salt and adjust as necessary.
6Serve with another grating of cheese and cracked black pepper.
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