Pasta with Pumpkin and Sausage

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Made this for dinner tonight and my family loved it! My husband doesn't't really like pasta dishes but he really liked this. My kids ate it and loved it! Thanks Rachel! Another great success!

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I made this last year with Pumpkin & didn't think it was enough fall flavor so I made it yesterday with Buttercup Squash which was much better. At the end, I added a little brown sugar & cayenne. I also used whole wheat pasta. My husband loved it and I liked it but didn't like the texture with the ground It. Sausage so would make the sauce & do sausage links on top of it next time.

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If I had to sum up this recipe in one word it would be: FALL. I've made it the past two years, and it's a dish I plan on making every October. I've made it with both mild and spicy Italian sausage, I prefer the spicy Italian sausage. I've also decided I prefer omitting sage from this recipe and substituting it with italian parsley.

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I tried this recipe for dinner tonight. I was a bit nervous about the pumpkin but the flavors were delicious together, especially the cinnamon and nutmeg with the romano cheese. I added mushrooms and to increase the nutritional value, I added a few handfuls of baby spinach at end. Really wonderful!

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OMG...My husband said this is like something you'd expect from a five star restaurant!!! I used half mild and half hot sausage....gave the sauce more flavor! But wow...was this ever delicious!!!! Highly recommend. And definitely do not use dry sage....fresh is best.

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So good! I was afraid it might not be hearty enough for my man, but he had two bowls. My best guy friend loved it and ate all the leftovers! Don't let the pumpkin scare you off this one.

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This recipe was a winner and one I will uses frequently! I used scallions thinly chopped instead of onion, and I tripled the recipe, which filled a large crockpot with plenty left. HIGHLY recommend!

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This was very good. Nice to have pasta with something other than a tomato or cream based sauce. The cinnamon and nutmeg lend an interesting taste profile. I'll make this again.

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This is my favorite recipe ever! I saw Rachel make it on TV years ago and have been making it periodically ever since and it's always fantastic. I've learned a few things about it though. You have to use fresh sage. Dried sage just doesn't give the same flavor. I've also found a particular sweet italian sausage made by a local grocery store that works perfectly with the dish. I've tried substituting turkey sausage and other brands of pork sausage, and it just isn't the same (turkey sausage was awful. You can however substitute the heavy cream for fat free evaporated milk without any noticable change in flavor, and it's great with whole wheat penne.

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Excellent, easy and fast recipe. Great for serving to large groups or having a dish to eat for the week. It is a perfect balance of savory with a hint of sweet. The only change I would consider is using the entire cans of chicken broth and pumpkin and increasing cream to create more sauce. I don't like overly saucy pastas, but the penne soaked up all the sauce to the point that there really was none left. Adding mushrooms would also be a great twist on this recipe.