Pasta with pumpkin and sausagePosted: October 29, 2010
Thankfully there is no pumpkin shortage here. Apparently some people cant find canned pumpkin, but so far no problem here. Which is good because I love pumpkin dishes..savory and sweet. Unfortunately H doesnt. So I have to make the pumpkin dishes either for lunch or when he isnt joining me for dinner, which is the case tonight! I did clean up this recipe to make it quite a bit healthier. I used skim milk instead, cut the sausage in half and use turkey sausage instead. Once cleaned up, the dish wasnt too bad for you! This recipe was found on Food Network from Rachel Ray. Delicious, easy, and healthy!
***Below is the original recipe. I cut in half for my meal and one leftover meal. I also used turkey sausage and only half the amount and skim milk instead of cream***
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 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 (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
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.