Pasta with Pumpkin and Sausage
Source of Recipe
Rachael Ray
Recipe Introduction
Patty Brower from Grant School told Lauren Burke and me about this recipe one day during our lunch hour. We immediately went to the Food Network and printed it out...I tried it the next weekend to rave reviews!
List of Ingredients
1 tbsp. extra virgin olive oil, plus 1 tbsp.
1 lb. bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves (about 2 tbsp)
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp. ground cinnamon
1/2 tsp. ground nutmeg, ground or freshly grated
coarse salt and black pepper
1 lb. penne rigate, cooked to al dente
grated cheese Recipe
Heat nonstick skillet. Add 1 tbsp. olive oil to pan and brown the sausage.
Transfer sausage to paper towel lined plate.
Drain fat from skillet, return pan to stove and add the remaining oil, then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes.
Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
Return sausage to pan, reduce heat and stir in cream. Season the sauce with the cinnamon and nutmeg, salt and pepper to taste.
Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine over low heat for 1 minute. Garnish pasta with lots of shaved cheese and sage leaves.
Serve with bread and Spinach Salad with Apple and Red Onion (recipe listed)
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