I was so excited to make this recipe! I still am all about pumpkin! This recipe is one of Rachel Ray's from 30 minute meals, and as she promised it was really easy to make. I cooked dinner for my parents and AY and it went over very well. I thought it turned out really well but instead of all Italian sausage next time I am going to use half spicy sausage (thanks dad for the suggestion) I always like a little bit of hot. Anyways this meal is totally awesome and tastes like Fall!
Ingredients:
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound Italian sausage (or 1/2 Italian and 1/2 spicy!)
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
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound penne rigate
Parmesean cheese
Directions:
1. 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 until the onions are translucent
2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin until sauce comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with cinnamon and nutmeg, and salt and pepper, to taste. Allow sauce 10 minutes to simmer to thicken up!
3. Take out bay leaf and serve sauce over cooked pasta with lots of cheese!
such a pretty color! and it smelled so good!
we ate the pasta with prociutto and melon with some balsamic drizzled. This is always the perfect addition to a meal!
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