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Pasta with Sausage and Pumpkin
Serves 4
The best flavors of Fall in one dish.
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Ingredients:
| 2 tablespoons extra-virgin olive oil |
| 1 lb sweet Italian sausage |
| 4 cloves garlic, chopped |
| 1 yellow onion, finely chopped |
| 1 bay leaf |
| 4 sprigs sage, sliced |
| 1 cup dry white wine |
| 1 cup chicken stock |
| 1 cup canned pumpkin |
| 1/2 cup heavy cream |
| 1/4 teaspoon ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| Salt, to taste |
| Ground black pepper, to taste |
| 1 lb penne rigate |
| Shaved parmigiano cheese, for garnish |
Directions:
- Fill a pot with water and cook pasta until al dente. Drain water and return pasta to the pot.
- Pour 1 tablespoon of olive oil to a large pan, bring to medium-high heat. Once hot, add sausage and cook until browned. Transfer sausage to paper towel lined plate.
- Drain liquids from the pan and return to the stovetop. Pour the remaining olive oil into the pan. Add garlic and onion, saute for 3-5 minutes, until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Cook for about 2 minutes, the add chicken stock and pumpkin. Stir to combine, stirring until sauce comes to a bubble. Return sausage to the pan, reduce heat to medium-low, stir in heavy cream. Season the sauce with the cinnamon, nutmeg, salt and pepper. Simmer for about 10 minutes.
- Remove the bay leaf from sauce. Pour the sausage pumpkin sauce over the pasta in the pot. Stir together and set heat to low and simmer for about 2 minutes.
- Spoon pasta onto serving plates and garnish with shaved cheese.
| Course: | Dinner |
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