Pasta with pumpkin and sausage sauce

Sounds a bit strange, but this is an extremely tasty pasta.

  • 1 Tbsp.of olive oil
  • I pound Italian hot sausage

In a large skillet (12in) brown sausage over high heat for about 3 minutes. Break up the sausage into small bite-sized pieces while it is browning.

Turn off the heat and use a slotted spoon to remove the sausage to a bowl. Cover and set aside.

Discard all the oil in the pan except for about 1 tablespoon.

  • 3 Tbsp olive oil
  • 1 cup chopped onion
  • 10 garlic cloves, thickly sliced
  • 3 tbsp chopped fresh sage
  • 1/4 tsp red pepper flakes (optional)

Add the olive oil to the pan over medium heat. Add the onion, garlic and the chopped sage and cook for 10 minute, stirring well until the onion and the garlic start to brown. Include the red pepper flakes only if you like a little heat with the sauce.

Add the reserved sausage and cook for 2 more minutes, stirring well.

  • 1 1/4 cup of white wine

Add the wine and deglaze the pan, cooking for 8 more minutes stirring well. Make sure all the brown bits are dislodged from the bottom of the pan.

  • 1/4 tsp. cinnamon
  • 1 1/4 cup of pumpkin puree
  • …
  • 2 cups of chicken stock

Add the pumpkin puree and cook for two minutes, stirring well.

Add the chicken stock, bring to a boil over high heat, then reduce heat and simmer for 30 minutes.

  • 1 pound of pasta: penne, penne rigate, tortiglioni or rigatoni
  • 6 Tbsp. Parmesan cheese (optional)

While the sauce is simmering, cook the pasta according to the instructions in the box.

Drain well. Pour the pasta back in the pot add the sauce and cook over medium heat for 3-5 minutes, stirring constantly. Remove the pan from the heat, add the optional parmesan cheese and serve.

Servings: 6-8

Credits: Nick Stellino