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Pasta with Sausage and Pumpkin Sauce

October 31, 2012
by Shannon Hepburn


Happy Halloween!

 

 

 

Time to use that fresh pumpkin puree.  For Christmas one year my parents gave me Nick Stellino’s Mediterranean Flavors cookbook.  So far I’ve never hit a dud, it’s a great book.  I found this recipe on his website.  I followed the recipe pretty much to the letter – except for the sage.  I only had one tablespoon fresh and wished I’d had more.  Two bowls later, my husband decided this was delicious.  The pumpkin flavor is very subtle and don’t be afraid of the cinnamon/pasta combo. I promise it doesn’t taste like pumpkin pie – rather, it adds a nice depth of flavor.


Pasta with Sausage and Pumpkin Sauce
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Ingredients
  • 4 tablespoons olive oil
  • 1 pound of Italian sausage
  • 1 cup chopped onion
  • 10 garlic cloves, thickly sliced
  • 3 tablespoons chopped fresh sage
  • 1¼ cups white wine
  • ¼ teaspoon cinnamon
  • 1¼ cups pumpkin puree
  • 2 cups chicken stock
  • 1 pound pasta - penne, rigatoni - choose your favorite shape
  • 6 tablespoons Parmesan cheese - optional
  • toasted pumpkin seeds, optional
Instructions
  1. In a large skillet pour one tablespoon of olive oil and cook over high heat for a minute or so. Remove the sausage from its casing and add to the hot oil. Using the back of a spoon break of the sausage as it cooks until fully browned. Remove sausage with a slotted spoon to a bowl and set aside. Keep one tablespoon of the fat in the pan and discard the rest.
  2. Add the remaining three tablespoons of oil to the skillet and cook over medium heat for three minutes. Add the onion, garlic and chopped sage, cook for roughly 10 minutes, stirring well until the onion and garlic begin to brown.
  3. Add the reserved sausage and cook for two more minutes, stirring well. Add the wine and deglaze (scraping up the really flavorful brown bits from the bottom of the pan) the pan. Cook for another 5 to 8 minutes, stirring well. The wine will begin to evaporate. Add the pumpkin puree and cook for another minute or two, stirring well.
  4. Add the chicken stock and cinnamon, bring to a boil over high heat, then reduce and simmer for about 30 minutes. You're looking for a nice thick & saucy consistency.
  5. While the sauce is cooking, boil the pasta. Drain and pour the pumpkin sauce over the pasta in the cooking pot and stir for two or three minutes.
  6. Garnish each bowl with optional cheese and toasted pumpkin seeds.
  7. Serves 6-8

 

EAT WELL AND BE WELL