October 18, 2014

pumpkin and sausage pasta

Yum
 This is a recipe that I found years ago in a magazine and have tweaked until I think it's perfect.  It is a keeper and perfect for the fall weather.  I use vegetarian sausage, but it was originally written with Italian pork sausage, so either one is delicious.   


Servings 4-6
Total Time 35 minutes

INGREDIENTS
  • 1 pound pasta (if you are making this gluten free make sure to buy the appropriate pasta)
  • 6 italian sausage links, casings removed (I use vegetarian italian sausage links cut into pieces)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 teaspoons olive oil
  • 1 cup white wine or broth (veggie or chicken may be used)
  • 3 bay leaves
  • 2 cups veggie or chicken broth
  • 1 cup fresh pumpkin puree or canned (read: how to turn a pie pumpkin into puree)
  • 2 tablespoons chopped fresh sage
  • course salt
  • freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup half and half
  • 1/2 cup shredded parmesan cheese 


INSTRUCTIONS

Cook pasta according to package directions, to al dente.  Drain and set aside.


-If you are using veggie sausage, skip this step, and add the oil to the next step-
While the pasta is cooking, in a large skillet, over medium heat, add the olive oil.  Cook the sausage until no longer pink.  Drain on a paper towel and wipe out the skillet leaving a small amount of oil.  


Increase the heat to medium-high and add the onion and garlic (if you are using veggie sausage... add it here).  Cook and stir, 4-5 minutes, until tender. (if they begin to stick just add a teaspoon or two of water)


Add the wine and bay leaf.  Bring to a boil and cook until the liquid has reduced by half.  Stir in the broth, pumpkin, 3 teaspoons of the sage, and remaining seasonings.  Cook for an additional minute.


Add the cream (and return the sausage if you are using pork).  Heat through and then remove the bay leaf.  (if you used homemade pumpkin puree you may need to thicken the sauce... add a little flour or cornstarch to water, blend well, and then pout into the sauce when it reaches a boil)


Add the pumpkin mixture to the pasta and toss to coat.  


Top with sage and parmesan.  Enjoy!!!

No comments:

Post a Comment