Pasta With Pumpkin And Sausage Recipe - Cooking Index
2 tablespoons | 30ml | Extra-virgin olive oil - divided |
1 tablespoon | 15ml | Missing Ingredient |
1 lb | 454g / 16oz | Bulk sweet Italian sausage |
4 | Garlic cloves - cracked, chopped | |
1 | Onion - finely chopped (medium) | |
1 | Bay leaf - fresh or dried | |
2 tablespoons | 30ml | Sage leaves chiffonade |
= (abt 4 to 6 sage sprigs) | ||
1 cup | 237ml | Dry white wine |
1 cup | 237ml | Chicken stock |
= (canned or paper container) | ||
1 cup | 237ml | Canned pumpkin |
1/2 cup | 118ml | Heavy cream |
= (3 turns around the pan) | ||
1/8 teaspoon | 0.6ml | Ground cinnamon |
1/2 teaspoon | 2.5ml | Ground or freshly grated nutmeg |
Coarse salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 lb | 454g / 16oz | Penne rigate - cooked to al dente |
Romano or Parmigiano - for grating | ||
Accompaniment | ||
Pumpernickel or whole grain bread | ||
Spinach Salad With Apple And Red Onion - (see recipe) |
Heat a large, deep 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.
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.
Return 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.
Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A13) - from the TV FOOD NETWORK
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