Sausage and Pumpkin Sauce with Pasta

Maine-iac's Note:

This is an unusual combination, but it is delicious! The pumpkin and peanut butter give it a wonderful flavor. Try it once and it'll be a regular favorite!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 lb sweet Italian sausage link, skin removed
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 1/2 teaspoon caraway seed
• 1 bay leaf
• 1 teaspoon sage (I use Bell’s seasoning)
• 1/2 cup white wine
• 1 1/2 cups chicken stock
• 1 cup canned pumpkin
• 1 tablespoon peanut butter
• 1/2 cup heavy cream
• 1 pinch ground cinnamon
• 1/2 teaspoon ground nutmeg
• salt & pepper
• 1 lb penne or 1 lb rigatoni pasta, cooked al dente
• grated parmesan cheese

Directions:

1. Add 1 T olive oil in a large skillet over medium high heat.
2. Break up sausage and brown in pan.
3. Transfer sausage to a paper-lined plate.
4. Drain fat from skillet and return to heat.
5. Add 1 T olive oil, and then the onion and garlic.
6. Saute 3-4 minutes until onions are tender.
7. Add bay leaf, sage, and wine to the skillet.
8. Simmer over medium heat for 2-3 minutes.
9. Add chicken stock, pumpkin, and peanut butter, and stir to combine.
10. When mixture starts to bubble, add sausage, and stir in cream.
11. Add remaining seasoning to sauce.
12. Drain cooked pasta and add to sauce, combine, heat for 1 minute.
13. Serve pasta and sauce with grated cheese.

Reviews

[maineisland]

This made for a very tasty dish! Simple and elegant. We replaced the chicken stock with vegetable stock and the sauage with Boca Itallian sausages - sliced and browned.