Sausage and Pumpkin Sauce with Pasta
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 453.59 g sweet Italian sausage link, skin removed
- 4 clove garlic, chopped
- 1 medium onion, chopped
- 2.46 ml caraway seed
- 1 bay leaf
- 4.92 ml sage (I use Bell’s seasoning)
- 118.29 ml white wine
- 354.88 ml chicken stock
- 236.59 ml canned pumpkin
- 14.79 ml peanut butter
- 118.29 ml heavy cream
- 0.25 ml ground cinnamon
- 2.46 ml ground nutmeg
- salt & pepper
- 453.59 g penne or 453.59 g rigatoni pasta, cooked al dente
- grated parmesan cheese
directions
- Add 1 T olive oil in a large skillet over medium high heat.
- Break up sausage and brown in pan.
- Transfer sausage to a paper-lined plate.
- Drain fat from skillet and return to heat.
- Add 1 T olive oil, and then the onion and garlic.
- Saute 3-4 minutes until onions are tender.
- Add bay leaf, sage, and wine to the skillet.
- Simmer over medium heat for 2-3 minutes.
- Add chicken stock, pumpkin, and peanut butter, and stir to combine.
- When mixture starts to bubble, add sausage, and stir in cream.
- Add remaining seasoning to sauce.
- Drain cooked pasta and add to sauce, combine, heat for 1 minute.
- Serve pasta and sauce with grated cheese.
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RECIPE SUBMITTED BY
Maine-iac
Augusta, ME
I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!