PASTA WITH PUMPKIN AND SAUSAGE

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 1 T. olive oil, plus 1 T.
  • 1 lb. bulk pork sweet Italian sausage
  • 4 cloves garlic, cracked and chopped
  • 1 med. onion, finely chopped
  • 1 bay leaf
  • 1 to 6 sprigs sage leaves, cut into chiffonade, about 2 T.
  • 1 c. dry white wine
  • 1 c. chicken stock
  • 1 c. canned pumpkin (I use the whole can)
  • 1/2 c. heavy cream
  • 1/8 t. cinnamon
  • 1/2 t. fresh ground nutmeg
  • Coarse salt
  • Black pepper
  • 1 lb. penne, cooked al dente

Directions

  • Heat large, deep nonstick skillet over med. high heat.
  • Add 1 T. of olive oil and brown the sausage.
  • Transfer sausage to paper towel lined plate.
  • Drain fat from skillet and return pan to stove.
  • Add remaining oil.
  • Add garlic and onion, cook until tender.
  • Add bay leaf, sage, and wine to pan.
  • Reduce wine by half, about 2 min.
  • Add stock and pumpkin, stir to combine, stirring sauce until it bubbles.
  • Add cinnamon and nutmeg, salt and pepper to taste.
  • Simmer mixture 5 to 10 min. to thicken sauce.
  • Return drained pasta to the pot it was cooked in.
  • Remove bay leaf from the sauce.
  • Pour the sausage pumpkin sauce over pasta.
  • Stir and heat for a minute or two.
  • Garnish with shaved Parmigiano and sage leaves.

Notes

This is just simply delish! The last time I made this, my 5 year old son ate four helpings of it.

Categories: Pasta 

Author Credit: Rachel Ray

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!