Makes a perfect Halloween dinner.
Washed down with Punkin Ales, of course.
Pumpkin Sausage Pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 bay leaf
- 4 to 6 sprigs sage leaves, cut into chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1/2 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- salt and pepper to taste
- 1 pound penne rigate, cooked to al dente
- Romano or Parmigiano cheese for grating
- Heat a large, deep nonstick skillet over medium high heat. Remove the sausage from its casing, add 1 tablespoon of olive oil to the pan, and brown the sausage. Transfer the sausage to a paper towel lined plate. Drain fat from the skillet and return it to the stove. Add the remaining tablespoon of oil and the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half (~2 minutes). Add stock and pumpkin and stir to combine until it comes to a bubble. Return sausage to the pan, reduce heat, and stir in the cream. Season the sauce with cinnamon and nutmeg and salt and pepper. Simmer the mixture 5 to 10 minutes until it has thickened.
- Return cooked and drained pasta to the pot you cooked it in. Remove the bay leaf from the sauce and pour over the pasta. Toss over low heat for 1 minute.
- Garnish with lots of shaved cheese and sage leaves.
(Adapted from Rachael Ray)