Pasta with Pumpkin and Sausage
tossing penne pasta in a sauce of creamy pumpkin and sweet sausage for a filling fall meal that's ready in just 25 minutes.
Dovetailin Tip: Cook an additional1 pound of sausage to be used in Sausage, Pumpkin and Arborio Soup on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 | 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 | |
| pumpernickel or whole grain bread, as an accompaniment | |
| spinach salad with apple and red onion, as an accompaniment, recipe follows | |
| 1 pound | triple-washed spinach, de-stemmed |
| 1 | small golden delicious apple, quartered, cored, and sliced |
| 1/4 | small red onion, thinly sliced |
| 1/4 cup | olive oil |
| 1 1/2 tablespoon | (a couple of splashes) apple cider vinegar |
| 1 teaspoon | grain mustard |
| 1 tablespoon | (a good drizzle) honey |
| coarse salt and black pepper |
Directions:
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.
Spinach Salad with Apple and Red Onion:
Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
Source: foodnetwork.com
