Autumn Pasta With Pumpkin And Sausage Recipe

Ingredients for Autumn Pasta With Pumpkin And Sausage

• Extra Virgin Olive Oil
• Sweet Italian Sausage Link
• 2 cloves garlic, minced
• 1/2 medium yellow onion, chopped
• Bay Leaves
• Fresh Sage
• Dry White Wine
• Chicken Stock
• Canned Pumpkin
• Heavy Cream
• 1/2 tsp ground cinnamon
• Ground Nutmeg
• Salt And Pepper
• Penne
• Parmesan Cheese

How to Make Autumn Pasta With Pumpkin And Sausage

1. Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and brown the Italian sausage (removed from casings), breaking it up with a spoon.
2. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat. Set aside.
3. Drain most of the fat from the skillet, leaving about 1 tbsp. Return the skillet to medium heat.
4. Add 1 tbsp olive oil, minced garlic, and chopped onion to the skillet. Sauté for 3-5 minutes, until softened.
5. Add the bay leaf, 1 tbsp chopped fresh sage, and white wine to the pan. Stir and scrape up any browned bits from the bottom of the pan.
6. Reduce the wine by half, about 2-3 minutes. Then, stir in the chicken or vegetable stock and pumpkin puree.
7. Bring the mixture to a gentle simmer. Reduce heat to low, stir in the heavy cream, and add the cooked sausage back to the skillet.
8. Season with 1/2 tsp cinnamon, 1/4 tsp nutmeg, salt, and pepper to taste.
9. Simmer for 5-10 minutes, or until the sauce has thickened slightly and the flavors have melded.
10. Meanwhile, cook pasta according to package directions. Drain the pasta, reserving about 1/2 cup of pasta water.
11. Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if the sauce is too thick.
12. Serve immediately, garnished with grated Parmesan cheese and extra fresh sage.