Imagine mixing all of the spices you might find in a typical fall dessert (i.e. cinnamon and nutmeg) into a sauce, and tossing it together with pasta, onions, garlic, and sage. Sound strange? Well it is, but it is also delicious.
If you love the flavors of fall and you’re looking for a recipe that’s not your average apple or pumpkin sweet treat, you must try this pasta.
PUMPKIN PASTA WITH SAUSAGE
1 pound bulk sweet sausage, or links (remove meat from casings)
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
4 fresh sage leaves
1 cup dry white wine
1 14 oz. can low-sodium chicken broth
1 cup canned pumpkin
½ cup heavy cream
1 teaspoon ground cinnamon
1½ teaspoons ground nutmeg
1 pound penne, cooked
- In a large saucepan or deep skillet, brown the sausage in a bit of olive oil over medium heat. Remove the sausage to a paper towel-lined plate to drain. Return pan to heat.
- Add additional oil to the pan and saute the onion and garlic for about five minutes, or until soft, over medium heat.
- Add the bay leaf, sage leaves, and wine to the pot. Turn the heat up slightly, and reduce the wine for about two minutes.
- Add the chicken broth and pumpkin, stirring constantly until the sauce begins to bubble.
- Return the sausage to the pot, reduce heat, and stir in heavy cream. Season with cinnamon, nutmeg, salt, and pepper. Simmer an additional five minutes.
- To serve, return drained, cooked pasta to a large pot, or to the pot with your sauce (if it is large enough). Remove the bay leaf from the sauce and pour over the pasta, or toss together if you poured the pasta into the pot with the sauce. Toss the pasta and sauce over low heat for an additional two minutes until fully combined.