Pumpkin Pasta With Sausage and Wild Mushrooms

Rachael Ray

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  lb  bulk  sweet Italian sausage
• 1⁄4 lb  shiitake mushroom caps
• 2  portabella mushroom caps, halved and thinly sliced
• 3  garlic cloves, minced
• 1  medium yellow onion, chopped
•  salt
•  fresh ground black pepper
• 1⁄2 cup dry white wine
• 1  cup  chicken stock
• 1 (14 ounce) can pumpkin puree
• 1⁄2 cup  cream
• 2 -3  tablespoons  thinly sliced fresh sage
• 1⁄2 teaspoon  freshly ground nutmeg
•  ground cinnamon (a pinch)
• 3⁄4-1  lb penne or 3⁄4-1  lb  cellantani pasta
•  grated parmigiano-reggiano cheese
• 1⁄4 cup  finely chopped fresh chives

Directions

1. Bring a large pot of water to a boil.
2. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage.
3. Brown the sausage and crumble it with a wooden spoon.
4. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan.
5. Cook until the mushrooms brown, then season with salt and pepper.
6. Combine the sausage and veggies; deglaze the pan with the wine.
7. Add in the chicken stock; heat for 1 minute.
8. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low.
9. Add salt and pasta to the boiling water; cook until al dente.
10. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.