2 qt.  water-salted
½ lb. Penné Pasta
4 tbsp. Extra-Virgin Olive Oil
4 Ea. Sweet Sausage Links-removed from casing, broken into 1” chunks
1 cup Onion-sliced thinly
4 Garlic Cloves-sliced
2 cups Fresh Pumpkin-peeled, seeded, ½” diced
¼ cup  Italian Parsley Leaves-torn into rustic pieces
2 tbsp. Butter

Black Pepper To Taste, Fresh Grated Parmesan to Garnish

• Bring the water to a boil in large pasta pot.
• Add the pasta stirring to prevent from sticking.
• Boil for about 12 minutes or until just tender.
•  While pasta is boiling, heat a  large sauté pan on medium high heat.
• Add olive oil, then the sausage.
• Cook stirring for about 3 minutes until sausage is cooked through.
• Add onions, cook for about 1 minute, then add the garlic, cook for 30 seconds.
• Add the pumpkin and about 1 cup of the boiling pasta water, cover and simmer for about 5 minutes just to tenderize the pumpkin.
• Drain the pasta when cooked  and add to the sauté pan with the sausage mixture.
• Finish the dish by stirring in the parsley and butter.
• Season to  taste with black pepper and freshly grated parmesan cheese.
• Garnish if desired with toasted pumpkin seeds.

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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