pasta with pumpkin and sausage is the perfect meal on a cold fall night.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb 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 cut into chiffonade, about 2 tablespoons
- 1 cup dry white wine
- 1 cup chicken stock canned or paper container
- 1 cup canned pumpkin
- 1/2 cup heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg ground or freshly grated
- coarse salt and black pepper
- 1 lb penne cooked to al dente
- romano or parmigiana for serving
Instructions
-
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.
-
add the garlic and onion.
-
saute 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.
i used these items to make this dish:
CAST IRON SKILLET
the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! thank you for supporting www.aisle3nj.com
