Cozy penne with sausage, pumpkin, and fennel in a single pot. Simple, hearty, and full of savory comfort.
# What You’ll Need:
→ Proteins
01 - 10 oz Italian sausage, mild or spicy, casings removed
→ Vegetables
02 - 2 cups pumpkin or butternut squash, peeled and diced
03 - 1 medium fennel bulb, trimmed and thinly sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Pasta
07 - 10 oz penne pasta
→ Liquids
08 - 4 cups low-sodium chicken or vegetable broth
09 - 1/2 cup dry white wine, optional
10 - 2 tablespoons olive oil
→ Dairy
11 - 3/4 cup grated Parmesan cheese, plus extra to serve
→ Spices & Seasoning
12 - 1 teaspoon fennel seeds
13 - 1/2 teaspoon dried chili flakes, optional
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
02 - Stir in onion and fennel. Sauté for 4 to 5 minutes until softened and fragrant.
03 - Add garlic, fennel seeds, and chili flakes if using. Cook for 1 minute.
04 - Add diced pumpkin or butternut squash and stir to combine.
05 - Pour in dry white wine if using, scraping up browned bits from the pan. Simmer for 2 minutes.
06 - Add penne, chicken or vegetable broth, salt, and black pepper. Stir and bring to a boil.
07 - Reduce heat to a gentle simmer. Cover and cook, stirring occasionally, for 12 to 15 minutes until pasta and pumpkin are tender and most of the liquid has been absorbed.
08 - Stir in grated Parmesan and chopped parsley. Adjust seasoning as needed.
09 - Serve hot, garnished with extra Parmesan and parsley.
