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Amy Roloff’s Pasta with Pumpkin and Sausage Recipe

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Pumpkin and Sausage Pasta
DCL

Makes about 4 servings.

Ingredients

  • 2 tbsp olive oil, divided
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf, fresh or dried
  • 4 to 6 sprigs sage leaves, chiffonade cut (about 2 tbsp)
  • 1 cup dry white wine
  • 1 cup chicken stock (homemade or store bought)
  • 1 cup pumpkin puree (homemade or canned)
  • 1/2 cup heavy cream
  • 1/2 teaspoon nutmeg, ground or freshly grated
  • Coarse salt and black pepper
  • 1 pound penne or other hardy pasta
  • Romano or Parmigiano cheese, for grating

Instructions

  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 3 to 5 minutes until the onions are tender.
  2. Add bay leaf, 1 tbsp sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine. Continue stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with nutmeg and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  3. Meanwhile, cook pasta, drain, and place back in same pot. Remove the bay leaf and pour the sausage pumpkin sauce over the pasta. Toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and the remaining sage leaves.
  4. Serve with whole grain bread and a salad of arugula, apple, pepita seeds, and red onion with maple syrup vinaigrette dressing.
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