Friday, October 3, 2014

Pasta with Pumpkin and Sausage

This Rachael Ray recipe was sent to me by my number two son, Andrew, who contributes regularly to his momma’s blog.  He’s been on a pumpkin roll lately (if you’ll pardon the pun), telling me that this is the first of many seasonal dishes that he intends to try.

He was quite pleased with this recipe.  The sausage and spices go quite well together, he assures me, and the pumpkin provides richness and depth of flavor without being overwhelming.  Thanks, Andrew (and you, too, Rachael)!

Pasta with Pumpkin and Sausage

1 tablespoon extra virgin olive oil, plus 1 more T.
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4-6 sprigs sage leaves, cut into chiffonade, about 2 T.
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 nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating 

Heat a large, deep, nonstick skillet over medium high heat.  Add 1 tablespoon of olive oil to the pan and brown the sausage.  Transfer sausage to paper towel-lined plate.  Drain fat from skillet and return pan to the stove.  Add the remaining tablespoon of oil, and then the garlic and onion.  Sauté 3-5 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, add salt and pepper, to taste.  Simmer mixture 5-10 minutes to thicken sauce.

Return drained pasta to the pot in which it was cooked.  Remove the bay leaf from the sauce and pour 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. 

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Thanks Patty, I just pinned this wonderful recipe! My hubby and mom love pasta, so this is different with pumpkin too.
Have a great weekend.

Mary@mydogsmygardenandmary said...

I have also been on a pumpkin kick.
This recipe looks wonderful and I am going to try it.
So far this week I have had pumpkin bread pudding, pumpkin croissants, pumpkin ravioli all from Trader Joes and they were wonderfully delicious.
I am also going to make a pumpkin cake. Maybe then I will get my fill.
Thanks so much and have a great weekend.