One pot, Instant Pot Pumpkin Penne
1lb sage breakfast sausage (or 1lb ground pork*)
1lb penne
1 12oz can evaporated milk
1 15oz can pure pumpkin
1 1/2 t sage
1/2 t garlic
Salt, pepper, and red pepper flakes to taste*
Parmesan cheese to taste
In 6qt instant pot, cook sausage/pork on medium sauté until cooked thru. Remove to a plate, and drain and drippings.
Add 4.5 cups water and 1lb penne to pot. Seal lid and pressure cook on high for 0 minutes (yes, zero. That is how long I’ve come up with thru trial and error, starting with 4 minutes, which was waaayyyy to soft). Let NPR for 10 min, then QPR. Remove lid when pin drops and steam is done.
Quickly stir in the evaporated milk and let rest a few minutes to absorb. Add pumpkin, sage, salt, pepper, garlic and red pepper flakes. If still too runny, turn pot on low sauté for a few minutes, stirring frequently to prevent sticking and burning. Stir in Parmesan and serve.
*You will need more seasoning if you use pork instead of sausage.
This recipe is adapted from Rachael Ray’s Pasta with Pumpkin and Sausage https://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe-1939614.amp
