Penne in Pumpkin Cream Sauce
Ingredients
12 oz.
dried penne pasta
15 oz. (1 ¾ cups)
canned pumpkin purée
1 cup
heavy cream
2 tbsp.
thinly sliced fresh sage, divided
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- crushed red pepper flakes, to taste
- dash
freshly grated nutmeg
½ cup
freshly grated Parmesan cheese, divided
2 cups
baby kale
Directions
- Cook pasta according to pkg. directions (do not overcook); drain.
- While pasta cooks, whisk pumpkin purée with cream in a medium saucepan over medium-low heat; simmer until sauce thickens slightly (about 5 min.).
- Stir in 1 tbsp. sage, salt, pepper, red pepper and nutmeg.
- Add hot drained pasta to saucepan; stir into sauce with ¾ of the cheese.
- Stir in kale until it wilts.
- Sprinkle with remaining cheese and sage; serve immediately.
Tasty Tip:
- If desired, add ½ lb. of our Signature Smoked Italian & Mozzarella Sausage, cut into ¼" slices, to the sauce after it thickens; heat through.
