Recipes

Penne with Sausage and Creamy Pumpkin Sauce

Serves 4

This was adapted from a recipe by Rachael Ray. The warm spices, sage, and pumpkin combined with the pasta and sausage make for a hearty and satisfying meal.  If you are not a fan of sage, try a little fresh rosemary instead. Add a tossed green salad for a balanced menu.

1 tablespoon olive oil
3-4 garlic cloves, minced
1 medium onion, small dice
1 bay leaf
1 tablespoon thinly sliced fresh sage leaves
1 cup dry white wine
2 cups low sodium chicken broth
1/3 cup half and half
12 ounces pumpkin puree
1/8 teaspoon ground cinnamon
Freshly grated nutmeg, to taste
8 ounces multigrain penne pasta, cooked according to package directions
1 pound fully-cooked Italian-style chicken sausage, casing removed, diced
¼ cup freshly grated Parmigiano-Reggiano cheese or more to taste

1. Heat a 4 to 6 quart sauce pan over medium heat and add olive oil. Add onion and sauté until soft and translucent; add garlic and continue cooking 1-2 minutes longer.
2. Add bay leaf, sage, and wine to pan. Bring to a simmer and reduce wine by half. Add chicken broth and pumpkin and stir until combined and smooth.  Bring back to a simmer. Stir in half and half and add sausage.  Add cinnamon and nutmeg, Season with salt and pepper to taste. Simmer on low until thickened.
3. Remove bay leaf and add cooked pasta. Toss gently to combine. Top with grated cheese.