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Quick, easy and kid-
friendly...
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2 Tbs |
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extra-
virgin olive oil, divided |
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1 lb |
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bulk sweet
Italian sausage |
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4 cloves |
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garlic,
cracked and chopped |
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1 medium |
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onion,
finely chopped |
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1 whole |
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bay leaf,
fresh or dried |
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4 to 6
sprigs |
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sage leaves,
cut into chiffonade, about 2 Tablespoons |
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1 cup |
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dry white
wine |
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1 cup |
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chicken
stock, canned or paper container |
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1 cup |
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canned
pumpkin |
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1/2 cup |
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heavy
whipping cream (try subbing fat-free half and
half, if desired) |
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1/8 tsp |
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ground
cinnamon |
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½ tsp |
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ground
nutmeg (freshly grated is best) |
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coarse salt
and freshly ground black pepper |
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1 lb |
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penne rigate,
cooked to al dente |
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Romano or
Parmigiano, for grating |
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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. |
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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. |
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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. |
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Servings: 6 |
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Recipe Source |
| Rachael Ray |
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