Wednesday, September 26, 2012

Pasta with Pumpkin & Sausage

Pasta with Pumpkin & Sausage
(4 servings)


1 lb. Bulk Sweet/Mild Italian Sausage
1 tbsp. Olive Oil
4 cloves Fresh Garlic, chopped
1 medium Yellow Onion, small dice
1 dry Bay Leaf
2 tbsp. Fresh Sage, chiffonade
1 cup Dry White Wine
1 cup Chicken Stock/Broth
1 cup Pumpkin, canned
½ cup Heavy Cream
1/8 tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
To taste Salt and Black Pepper
1 lb. Penne Pasta, cooked
To taste Grated Parmesan Cheese


In a large sauté pan over medium-high heat, brown the sausage until done and remove from pan to a paper towel lined dish.  Drain all grease from pan and then add the olive oil, garlic and onion.  Sauté the garlic/onion mixture for 3 to 5 minutes then add the bay leaf, sage and wine to pan.  Reduce the wine by half which should take about 2 minutes.  Now add the chicken stock and pumpkin and mix well as it starts to bubble.  Return the sausage to pan, reduce heat to medium-low and add the heavy cream.  Add the cinnamon and nutmeg to sauce and season to taste with the salt and pepper.  Simmer for 5 to 10 minutes to thicken the sauce.  Remove the bay leaf before adding the sauce to the pan with the drained pasta in it.  Over low heat continue to cook the combined mixture for another minute before putting it in your serving bowl.  Top with a little parmesan cheese and have extra on the table for those that might want more cheese.

Note:               You could buy links if needed and remove the casing and break up the sausage as you cook it.  You could use hot Italian sausage if that meets your taste.

Note:               For chiffonade, pile the leaves on top of each other and than roll them up.  Start at one end and cut thin slices.  This gives you thin ribbons of the leaves.

Note:               If you prefer a different pasta shape, by all means use one that you like.  Whatever pasta you use, be sure to under cook it by 1 minute of package directions before combining with the sauce.

Ideas for Future Efforts

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