Ingredients for Autumn Pasta With Pumpkin And Sausage
- 3 tablespoons olive oil
- 1 pound sweet Italian sausage (casings removed)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 bay leaf
- 1 tablespoon fresh sage, chopped (additional fresh sage for garnish)
- 1/2 cup dry white wine
- 1 cup chicken or vegetable stock
- 1 (15 ounce) can pumpkin puree
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
- 1 pound penne pasta
- 1/4 cup grated Parmesan cheese (for serving)
- 1/2 cup pasta water (reserved from cooking pasta)
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How to Make Autumn Pasta With Pumpkin And Sausage
- 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.
- Transfer the cooked sausage to a plate lined with paper towels to drain excess fat. Set aside.
- Drain most of the fat from the skillet, leaving about 1 tbsp. Return the skillet to medium heat.
- Add 1 tbsp olive oil, minced garlic, and chopped onion to the skillet. Sauté for 3-5 minutes, until softened.
- 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.
- Reduce the wine by half, about 2-3 minutes. Then, stir in the chicken or vegetable stock and pumpkin puree.
- 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.
- Season with 1/2 tsp cinnamon, 1/4 tsp nutmeg, salt, and pepper to taste.
- Simmer for 5-10 minutes, or until the sauce has thickened slightly and the flavors have melded.
- Meanwhile, cook pasta according to package directions. Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if the sauce is too thick.
- Serve immediately, garnished with grated Parmesan cheese and extra fresh sage.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
23g
Fat
92g
Carbs
35g
