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Pasta with Sausage and Pumpkin

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Serves 4

The best flavors of Fall in one dish.

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:

  1. Fill a pot with water and cook pasta until al dente. Drain water and return pasta to the pot.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon pasta onto serving plates and garnish with shaved cheese.
Course: Dinner
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