A fall family-favorite, this pumpkin and sausage pasta dish is sure to please.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 8
Calories: 323
Author: Martha | Simple Nourished Living
Ingredients
2teaspoonsolive oil, divided
1poundbulk sweet Italian chicken sausage
1mediumonion, finely chopped
3cloves garlic, finely chopped
1bay leaf, fresh or dried
4 - 6sprigs sage leaves, finely chopped (about 2 tablespoons, plus more for garnish)
1cupdry white wine
1cup chicken stock
1cupcanned pumpkin puree
½cupevaporated skim milk
⅛teaspoonground cinnamon
½teaspoonfreshly grated nutmeg
Coarse salt and black pepper, to taste
1poundpenne or fusilli pasta, cooked al dente
Freshly grated Parmesan cheese for sprinkling on top (optional)
Instructions
Heat a large deep skillet over medium high heat. Add 1 tablespoon of the olive oil to the pan and brown the sausage in it. Transfer sausage to a paper towel lined plate.
Drain fat from the skillet and return pan to the stove. Add the remaining tablespoon oil, and then the onion and garlic. Cook 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Cook until the wine is reduced by half, about 2 minutes.
Add chicken stock and pumpkin and stir to combine; continue stirring sauce until it comes to a bubble.
Return sausage to the pan, reduce heat, and stir in milk. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer the mixture 5 to 10 minutes, until the sauce thickens.
Return drained pasta to the pot you cooked it in.
Remove the bay leaf from the sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.
Garnish the pasta with lots of grated parmesan (if desired) and sage leaves.