Pasta with Pumpkin and Sausage
Pasta with Pumpkin and Sausage paired with dry Riesling
Serves 4
INGREDIENTS:
2 Tbsp olive oil
1 lb sweet Italian sausage
4 cloves garlic- chopped
1 medium onion- finely chopped
1 bay leaf, fresh or dried
4-6 sprigs sage leaves-cut into strips- plus extra for garnish
1 c dry white wine
1 c chicken stock
1 c canned pumpkin
1/2 c heavy cream
1/8 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper
1 lb penne pasta
Parmigiano/Romano cheese- grated
Heat 1 Tbsp of olive oil in a large, deep skillet over med-high heat and then brown the sausage in the pan. Drain and transfer the sausage to a paper towel lined plate. Add the remaining olive oil to the skillet and sauté the garlic and onion for 3-5 minutes. Next add the bay leaf, sage and wine to the pan. Reduce the wine by half by simmering the liquid for 2-3 minutes. Then add the chicken stock and pumpkin to the pan, stirring until simmering again. Reduce heat and add sausage back to the pan, then stir in cream. Stir in cinnamon, nutmeg, salt and pepper to season sauce. Simmer again for 5-10 minutes. Remove bay leaf from the sauce. Cook and drain pasta according to package. Pour the pumpkin sauce over the pasta and combine. Reheat on low for 1 minute. Top the pasta with grated (or shaved) cheese and extra sage.
Recipe reproduced from recipe author & celebrity chef Rachel Ray.
