Pasta With Pumpkin And Sausage - Printable Recipe
A delicious Autumn treat featuring Pumpkin, Sausage, and Pasta.
Type: Main
Cuisine: Italian
  • 2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
  • 1 lb. Sweet Italian Sausage
  • 4- cloves Garlic (cracked and chopped)
  • 1- medium Onion (finely chopped)
  • 1- Bay Leaf (fresh or dried)
  • 4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
  • 1- cup Dry White Wine (I use Pinot Grigio)
  • 1- cup Chicken Stock
  • 1- cup canned Pumpkin
  • ½ cup Heavy Cream (3 turns around the pan)
  • 1/8 tsp. ground Cinnamon
  • ½ tsp. ground Nutmeg (ground or freshly grated)
  • Coarse Salt and Pepper to taste
  • 1 lb. Penne Rigate (cooked to al dente)
  • Romano or Parmigiano Cheese (for grating)
  1. Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
  2. Drain fat from the pan and return to the stove.
  3. Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
  4. Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
  5. Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
  6. Return sausage to the pan, reduce heat, and stir in Heavy Cream.
  7. Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
  8. Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
  9. Garnish the pasta with lots of shaved Cheese and sage leaves.
I serve my pasta and sauce separately for those who want more or less sauce.

Side Suggestions:

Pumpernickel or Whole Grain Bread
Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar

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