Autumn Pasta with Pumpkin and Sausage
Ready In: 30 mins
Serves: 4-6
Ingredients
- extra virgin olive oil
- 1 lb sweet Italian sausage link (out of the casing)
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 fresh bay leaves or 1 fresh dried bay leaf
- 4 -6 sprigs fresh sage, chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
- 1⁄8-1⁄4 teaspoon cinnamon
- 1⁄4-1⁄2 teaspoon ground nutmeg
- salt and pepper
- 1 lb penne (with ridges) or 1 lb rigatoni pasta, cooked al dente (with ridges)
- grated parmesan cheese
Directions
- 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.
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