Yield: 6 servings
Prep Time: 25 min
Cook Time: 30 min
The pumpkin flavor isn't detectable in this dish- it just adds smoothness and texture to the sauce. I use fat free half & half and it works fine. Hubby and son both eat this up!
2 Tablespoons extra- virgin olive oil, divided
1 pound bulk sweet Italian sausage
4 cloves garlic, smashed and chopped
1 medium onion, finely chopped
1 whole bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into thin strips, about 2 Tablespoons
1 cup dry white wine
1 cup chicken broth
1 cup canned pumpkin puree (not sweetened)
1/2 cup heavy whipping cream (try subbing fat-free half and half, if desired)
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly grated is best)
coarse salt and freshly ground black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
1. Heat a large, 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. Saute 3 to 5 minutes until the onions are tender.
2. 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.
3. Returned 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.
Source: RecipeGirl.com (via Rachael Ray )