Wednesday, November 2, 2011

pasta with pumpkin and sausage

well, she's done it again. rachael ray has created a really yummy recipe that i totally love, but don't want to hear her talk about... her voice just gets to me (i can't be alone in this, right?). this is an awesome fall or winter dish that is hearty and delicious, but helps you branch away from the classic red or white pasta sauce options. i made a few minor changes, such as adding just a bit of sugar (weird, i know), but it really helped the flavor. i use turkey italian sausage, but you just feel free to substitute normal italian sausage if you'd prefer. make this tonight!

pasta with pumpkin & sausage adapted from rachael ray
2 T. olive oil
1 lb. sweet italian turkey sausage (out of the casings)
3 crushed garlic cloves
1/2 c. chopped onions
1 bay leaf
5 sage leaves, cut into chiffonade (thin slices)
1 c. white wine
1 c. chicken broth
1 c. canned pumpkin
1 T. sugar
1/3 c. cream (i used half and half)
1/2 t. cinnamon
1/4 t. nutmeg
s&p to taste
1 lb. penne, cooked and drained

heat skillet over med-hi. add 1 T. olive oil and sausage; brown. transfer sausage to paper towels, drain fat from pan and return to stove. add remaining olive oil, garlic and onion - sauté 3-5 minutes until onions are tender.
add bay leaf, sage and wine to pan. reduce liquid by half, 3-4 minutes. add stock and pumpkin and combine, stir until sauce starts to bubble then return sausage to pan, reduce heat. stir in cream, cinnamon, nutmeg, sugar and s&p to taste. simmer 5-10 minutes to thicken.
remove bay leaf from sauce and combine pasta and sauce. garnish with shredded parmesan cheese, if desired.