What do you get when you combine Italian food and Halloween? Italian sausage and pumkin pasta. Outstanding all year round.
- Cook Time
- Prep Time
- 4 - 6Servings
- 3 tablespoons olive oil
- 1 pound kosher Italian sausage
- 1 tablespoon minced garlic
- 1 medium onion, finely chopped
- 1 bay leaf, fresh or dried
- 4-6 sprigs sage leaves, cut into thin strips (about 2 tablespoons)
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup cooked pumpkin
- 1/2 cup rice milk
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, ground or freshly grated
- Coarse salt and black pepper
- 1 pound penne pasta, cooked al dente
- Pine nuts for garnish
1. In a large skillet heat 1 tablespoon of olive oil and brown the sausage in it. Transfer sausage to paper towel lined plate.
2. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
3. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes.
4. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
5. Return sausage to pan, reduce heat, and stir in the rice milk. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste.
6. Simmer mixture 5 to 10 minutes to thicken sauce.
7. Return drained pasta to the pot you cooked it in.
8. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.
9. Combine sauce and pasta and toss over low heat for 1 minute.
10. Garnish the pasta with pine nuts.