Autumn Pasta with Pumpkin and Sausage Recipe #15276
30 min | 10 min prep
SERVES 4 -6
- extra virgin olive oil
- 1 lb sweet Italian sausage link (out of the casing)
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 fresh bay leaf or fresh dried bay leaf
- 4-6 sprigs fresh sage, chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1/2 cup heavy cream or half-and-half
- 1/8-1/4 teaspoon cinnamon
- 1/4-1/2 teaspoon ground nutmeg
- salt and pepper
- 1 lb penne or rigatoni pasta, cooked al dente (with ridges)
- grated parmesan cheese
- Heat a large skillet to MH heat.
- Add 1 T olive oil, then brown sausage.
- Transfer sausage to plate lined with paper towels to drain fat, set aside.
- Drain fat from skillet, return skillet to stove.
- Add 1 T olive oil, garlic and onion.
- Saute 3-5 minutes, until tender.
- Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
- Reduce wine by half, then add stock and pumpkin, stir.
- When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
- Season with cinnamon, nutmeg, salt and pepper.
- Simmer 5-10 minutes.
- Pour pasta into sauce and stir.
- Add cheese and sage to garnish.
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5 stars