Pasta with Pumpkin and Sausage
1 tablespoon olive oil
1/2 pound hot Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, chopped
2 c vegetable stock
1 c canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
salt and black pepper
1 pound rigatoni cooked to al dente
Romano or Parmigiano, for grating
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Add the garlic and onion. Saute 3 to 5 minutes until the onions are tender, add bay leaf, sage, and 1 c of the vege broth to the pan. Reduce by half, about 2 minutes. Add remaining vege broth and pumpkin, stir to combine, stirring sauce until it comes to a bubble. stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. simmer for 5 to 10 minutes to thicken sauce.
drain pasta and add to the pan with the sauce.. stir well and sprinkle with parmesan cheese.. Serve with a green salad and crusty bread..
This is the cart well where we set things up for the kids from the High School.. loved every second of it..
Linda our HR whiz.. she's the best.... |
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