Pumpkin and Pasta Sausage
Pumpkin can be enjoyed all year round. Take this pasta recipe for example. The unusual combination of sausage and pumpkin makes for a delectable combination. Use your noodle and become a pumpkin eater tonight.
Ingredients
- 2 tablespoon(s) extra virgin olive oil
- 16 ounce(s) bulk sweet Italian sausage
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1/8 teaspoon(s) bay leaves (1 bay leaf)
- 4 sprigs sage leaves, chiffonade cut
- 8 floz dry white wine
- 1 cup(s) chicken stock
- 1 cup(s) canned pumpkin
- 1/2 cup(s) heavy cream
- 1/8 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg or fresh grated
- 1/2 teaspoon(s) Coarse salt
- 1/2 teaspoon(s) black pepper
- 16 ounce(s) penne pasta, cooked al dente
Instructions
- Heat a large, deep nonstick skillet over medium high heat.
- Add 1 tbsp 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 tbsp oil, and then the garlic and onion.
- Saute for 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 for 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it inch 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.
Nutrition
Calories: 4299.23kcalCarbohydrates: 416.44gProtein: 285.68gFat: 151.3gSaturated Fat: 59.6gCholesterol: 478.2mgSodium: 9485.67mgFiber: 25.06gSugar: 36.68g
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