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Total Time
40mins
Prep 30 mins
Cook 10 mins

This recipe came from the Rachael Ray show. I made it last night and thought it was good, but changed a few things. I will note my changes and as she says, feel free to change it to your liking as well.

Ingredients Nutrition

Directions

  1. Heat a medium, non-stick skillet over medium-high heat.
  2. Add extra virgin olive oil and brown the sausage, breaking it up.
  3. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
  4. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
  5. Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
  6. Add the pasta and cheese tossing to coat the pasta with the sauce.
  7. Add salt and pepper to taste.
  8. Serve and garnish with a sprinkle of chives.
Most Helpful

5 5

This recipe is really easy to make. Tastes awsome and usually, there is enough left over for another meal..........

4 5

This was a nice dish, with a couple of amendments to lighten the dish. I cut the sausage back to 1/4 lb for flavor, substituted evaporated skim milk for the cream and cut the cheese to 1/2 cup. It was still quite flavorful. Thanks for the idea!