Prep 10 mins
Cook 20 mins
- extra virgin olive oil
- 453.59 g sweet Italian sausage link (out of the casing)
- 4 clove garlic, chopped
- 1 medium onion, finely chopped
- 1 fresh bay leaves or 1 fresh dried bay leaf
- 4-6 sprig fresh sage, chiffonade
- 236.59 ml dry white wine
- 236.59 ml chicken stock
- 236.59 ml canned pumpkin
- 118.29 ml heavy cream or 118.29 ml half-and-half
- 0.59-1.23 ml cinnamon
- 1.23-2.46 ml ground nutmeg
- salt and pepper
- 453.59 g penne (with ridges) or 453.59 g 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.
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!
Wow! Mad this tonight - superb! MInor substitutions were to use sweet *and* hot italian sausage and fat free half and half instead of cream or regular half and half. It was plenty rich, tasty, and flavorful without the added fat and calories! The pumpkin really thickens the sauce and adds a mellow flavor. I toasted some chopped walnuts to use as a garnish - the flavor and added crunch enhanced an already wonderful dish. My husband added crushed red pepper flakes to add a bit more spice (but that's just his way). Idea: roasted pumpkin seeds would also be a nice, tasty garnish. It was a real hit - easy to make, eat, and freeze for later. Excellent recipe I'll make often - thanks!
Yumm! I used bulk sausage also and a touch of ground sage as I didn't have any leaves. Used plain yogurt in place of the cream. A wonderful, flavorful change of pace sauce for any pasta!