Autumn Pasta with Pumpkin and Sausage

READY IN: 30mins
Top Review by BothFex

Made this last night for our annual pumpkin carving dinner party- had raves all around! The recipe doubled nicely and was easy to prepare- a few changes I made: I used one lb. of sweet sausage and 1 lb. of hot (a happy middle ground). I used RED onions, diced fine (like their color and sweet flavor). I used 1 1/2 T. fresh sage (4-6 leaves? What size of leaves? I also made this once using dried, rubbed sage- be careful with it as it is potent! Use half as much dried as you would use of fresh). I didn't have a dry white wine so I used a mellow reisling (it wasn't too sweet). I used half and half and I grated my own nutmeg (fresh nutneg just adds volumes!)- so there you go. I served this with bread, cheese, and a beautiful spinach salad (#29765). YUUMMM!

Ingredients Nutrition

Directions

  1. Heat a large skillet to MH heat.
  2. Add 1 T olive oil, then brown sausage.
  3. Transfer sausage to plate lined with paper towels to drain fat, set aside.
  4. Drain fat from skillet, return skillet to stove.
  5. Add 1 T olive oil, garlic and onion.
  6. Saute 3-5 minutes, until tender.
  7. Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
  8. Reduce wine by half, then add stock and pumpkin, stir.
  9. When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
  10. Season with cinnamon, nutmeg, salt and pepper.
  11. Simmer 5-10 minutes.
  12. Pour pasta into sauce and stir.
  13. Add cheese and sage to garnish.

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