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Pasta with (If I say it, no one will try it!) 2 tablespoon extra-virgin olive oil 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Coarse salt and black pepper 1 pound penne rigate, cooked Romano or Parmigiano |
Heat skillet over medium high heat. Add 1 tbsp olive oil and brown the sausage. Transfer sausage to paper towel lined plate. Drain fat. Add remaining oil, then the garlic and onion. Saute 3 to 5 minutes. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Toss over low heat for 1 minute. Garnish with lots of shaved cheese and sage leaves. Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion. Read more... |
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