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..
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Linda our HR whiz.. she's the best.... |
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