Pasta with Pumpkin and Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon extra-virgin olive oil, plus 1 tablespoon1 pound lean sweet turkey sausage4 cloves garlic, cracked and chopped1 medium onion, finely chopped1 bay leaf, fresh or dried4 to 6 sprigs sage leaves, cut into chiffonade about 2 tablespoons1 cup dry white wine1 cup low sodium chicken stock1 cup canned pumpkin1/2 cup heavy cream1/8 teaspoon ground cinnamon1/2 teaspoon ground nutmegCoarse salt and black pepper1 pound penne rigate, cooded to al denteRomano or Parmigiano, for grating
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and broun the sausage in it. Transfer sausage to paper towel lined plate. 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.
Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from 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 shaved cheese and sage leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user JDOG33.
Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from 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 shaved cheese and sage leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user JDOG33.
Nutritional Info Amount Per Serving
- Calories: 462.7
- Total Fat: 22.8 g
- Cholesterol: 95.8 mg
- Sodium: 912.5 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.2 g
- Protein: 28.1 g
Member Reviews
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ARITCH1
Interesting recipe, good change from marinara. Great creamy texture. I had to substitue white wine for white wine vinegar. I don't recommend this swap, it was too sour (maybe try apple juice or water). I also used 1/2tsp ground sage instead of fresh. I'd like to try this dish from a professional :) - 11/10/09