PASTA W/ PUMPKIN & SAUSAGE
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2 Tbs extra- virgin olive oil, divided
1 lb bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 whole 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 whipping cream (try subbing fat-free half and half, if desired)
1/8 tsp ground cinnamon
½ tsp ground nutmeg (freshly grated is best)
coarse salt and freshly ground black pepper
1 lb 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.
Servings: 6
Recipe Source:
Rachael Ray
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"The pumpkin flavor is detectable in this dish- it just adds smoothness and texture to the sauce. I used fat free half & half and it worked fine. Hubby and son both ate it up!"
-San Diego, CA
