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Pasta with Pumpkin & Sausage

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Recipe

.

 

Yield

4 servings

Prep

10 min

Cook

14 min

Ready

26 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil, extra-virgin
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1 tablespoon olive oil, extra-virgin
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1 pound sausage, bulk
sweet Italian
4 cloves garlic
cracked and chopped
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1 medium onions
finely chopped
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1 each bay leaves
fresh or dried
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6 each sage leaves
sprigs, cut into chiffonade, about 2 tablespoons
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1 cup white wine
dry
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1 cup chicken broth
canned or paper container
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1 cup canned pumpkin purée
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½ cup heavy whipping cream
3 turns around the pan
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teaspoon cinnamon
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½ teaspoon nutmeg
ground, ground or freshly grated
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1 x kosher salt
to taste
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1 x black pepper
to taste
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1 pound pasta, penne
cooked to al dente
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1 x romano cheese
for grating
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1 x whole wheat bread
or pumpernickel, as an accompaniment
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil, extra-virgin
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15 ml olive oil, extra-virgin
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453.6 g sausage, bulk
sweet Italian
4 cloves garlic
cracked and chopped
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1 medium onions
finely chopped
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1 each bay leaves
fresh or dried
* Camera
6 each sage leaves
sprigs, cut into chiffonade, about 2 tablespoons
* Camera
237 ml white wine
dry
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237 ml chicken broth
canned or paper container
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237 ml canned pumpkin purée
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118 ml heavy whipping cream
3 turns around the pan
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0.6 ml cinnamon
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2.5 ml nutmeg
ground, ground or freshly grated
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1 x kosher salt
to taste
* Camera
1 x black pepper
to taste
* Camera
453.6 g pasta, penne
cooked to al dente
* Camera
1 x romano cheese
for grating
* Camera
1 x whole wheat bread
or pumpernickel, as an accompaniment
* Camera

Directions

Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat.

Add 1 tablespoon of olive oil to the pan and brown the sausage in it.

Transfer sausage to paper towel lined plate.

Drain fat from skillet and return pan to the stove.

Add the remaining tablespoon oil, and then the garlic and onion.

Sauté 3 to 5 minutes until the onions are tender.

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.

Return drained pasta to the pot you cooked it in.

Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.

Combine sauce and pasta and toss over low heat for 1 minute.

Garnish the pasta 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 57176% from fat
 % Daily Value *
Total Fat 48g 75%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1001mg 42%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 41g
Vitamin A 221% Vitamin C 15%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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