Spicy Tomato Pumpkin Pasta with Italian Sausage

CRQ Penne, Spicy Tomato Pumpkin Pasta

Enjoy this pasta dish @crumbycuisine This dish was made with Ancient Harvest Organic Gluten-Free Corn, Brown Rice and Quinoa Penne.


1 (9.6 oz) box Ancient Harvest Organic Gluten-Free Corn, Brown Rice, and Quinoa Penne Pasta
1 lb Italian sausage
½ cup pumpkin purée
¼ cup white wine
1 (15 oz) can tomato sauce
½ (15 oz) can coconut milk
1 tbsp minced garlic
5 oz spinach
¼ tsp cayenne pepper
¼ tsp paprika
¼ tsp red pepper flakes
Salt and pepper to taste


Cook pasta per package directions. Reserve 1/2 cup pasta water when complete.

Drain remaining water. In a separate pot over medium-high heat, brown the Italian sausage.
Add in the white wine and garlic.
Add in the pumpkin, tomato sauce, coconut milk and all of the seasonings. Allow everything to combine and simmer for 5 minutes.
Reduce heat and stir in the spinach and allow to wilt.
Mix in the reserved pasta water and cooked penne. Serve and enjoy!