Pasta with Pumpkin & Sausage
.
Yield
4 servingsPrep
10 minCook
14 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | pound |
sausage, bulk
sweet Italian |
|
| 4 | cloves |
garlic
cracked and chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
bay leaves
fresh or dried |
*
|
| 6 | each |
sage leaves
sprigs, cut into chiffonade, about 2 tablespoons |
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
chicken broth
canned or paper container |
|
| 1 | cup |
canned pumpkin purée
|
|
| ½ | cup |
heavy whipping cream
3 turns around the pan |
|
| ⅛ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
ground, ground or freshly grated |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pound |
pasta, penne
cooked to al dente |
*
|
| 1 | x |
romano cheese
for grating |
*
|
| 1 | x |
whole wheat bread
or pumpernickel, as an accompaniment |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
sausage, bulk
sweet Italian |
|
| 4 | cloves |
garlic
cracked and chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
bay leaves
fresh or dried |
*
|
| 6 | each |
sage leaves
sprigs, cut into chiffonade, about 2 tablespoons |
*
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
chicken broth
canned or paper container |
|
| 237 | ml |
canned pumpkin purée
|
|
| 118 | ml |
heavy whipping cream
3 turns around the pan |
|
| 0.6 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
ground, ground or freshly grated |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 453.6 | g |
pasta, penne
cooked to al dente |
*
|
| 1 | x |
romano cheese
for grating |
*
|
| 1 | x |
whole wheat bread
or pumpernickel, as an accompaniment |
*
|
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.
