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Pasta with Pumpkin




Source of Recipe


Rachel Ray


List of Ingredients




2 drizzles extra-virgin olive oil
1 pound bulk sweet sausage
1 medium onion, finly chopped
4 cloves garlic, minced
1 bay leaf, fresh or dried
4 to 6 leaves fresh sage, slivered (about 1 1/2 tablespoons)
1 cup dry white wine
1 can (14 oz.) chicken stock (or equivalent homemade stock)
1 cup canned pumpkin
1/2 cup heavy whipping cream
1/4 tsp. ground cinnamon
3/8 tsp. ground nutmeg
salt and black pepper, to taste
1 lb. penne rigate or rigatoni pasta, cooked until al dente
Romano or Parmigiano cheese, for grating over pasta







Recipe



Serves 4 as an Entrée, 8 as an Appetizer

In a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat. Add second drizzle of oil to pan and sauté onion and garlic 5 minutes, untill soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes.

To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with freshly grated Parmigiano or Romano cheese.