Name: Pasta with Pumpkin and Sausage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp extra-virgin olive oil, plus 1 tbsp; 1 lb(s) bulk sweet Italian sausage; 4 cloves garlic, cracked and chopped; 1 medium onion, finely chopped; 1 bay leaf, fresh or dried; 4 - 6 sprigs sage leaves, cut into chiffonade, about 2 tbsp; 1 cup dry white wine; 1 cup chicken stock, canned or paper container; 1 cup canned pumpkin; ½ cup (3 turns around the pan) heavy cream; ⅛ tsp ground cinnamon; ½ tsp ground nutmeg, ground or freshly grated; Coarse salt and black pepper; 1 lb(s) penne rigate, cooked to al dente; Romano or Parmigiano, for grating; Pumpernickel or whole grain bread, as an accompaniment; Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows; 1 lb(s) triple-washed spinach, de-stemmed; 1 small Golden Delicious apple, quartered, cored, and sliced; ¼ small red onion, thinly sliced; ¼ cup olive oil; 1 ½ tbsp (a couple of splashes) apple cider vinegar; 1 tsp grain mustard; 1 tbsp (a good drizzle) honey; Coarse salt and black pepper

Prep Time

10 min

Cook Time

15 min

Yields

4 servings

Rachael tosses penne pasta in a sauce of creamy pumpkin and sweet sausage.

ingredients

tbsp extra-virgin olive oil, plus 1 tbsp

lb(s) bulk sweet Italian sausage

cloves garlic, cracked and chopped

medium onion, finely chopped

bay leaf, fresh or dried

- 6 sprigs sage leaves, cut into chiffonade, about 2 tbsp

cup dry white wine

cup chicken stock, canned or paper container

cup canned pumpkin

cup (3 turns around the pan) heavy cream

⅛

tsp ground cinnamon

tsp ground nutmeg, ground or freshly grated

Coarse salt and black pepper

lb(s) penne rigate, cooked to al dente

Romano or Parmigiano, for grating

Pumpernickel or whole grain bread, as an accompaniment

Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Spinach Salad with Apple and Red Onion

lb(s) triple-washed spinach, de-stemmed

small Golden Delicious apple, quartered, cored, and sliced

small red onion, thinly sliced

cup olive oil

1 ½

tbsp (a couple of splashes) apple cider vinegar

tsp grain mustard

tbsp (a good drizzle) honey

Coarse salt and black pepper

Ingredient Substitution Guide

directions

Step 1

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown 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.

Step 2

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.

Step 3

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.

Step 4

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Step 5

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

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Pasta with Pumpkin and Sausage

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Spinach Salad with Apple and Red Onion

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