Tuesday, October 03, 2006

Pasta with Pumpkin and Sausage

This is the recipe that I shared with the ladies at our monthly Ladies Fellowship at church. Originally it is a Rachael Ray recipe, but I made some changes for our family.
Pasta with Pumpkin and Sausage
Modified version of a Rachael Ray recipe

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
2 cups chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) half and half
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

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. Sauté 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.


Cherish the Home said...

This sounds yummy, thanks for the recipe! Rachael Ray is one of my favorites!

I was wondering.....you mentioned in a previous post that you lost your other template. Did you lose it trying to make the switch over to Blogger Beta?

I ask because a couple of months ago I paid someone to redo my blog and I don't want to lose it when I make the switch.


theups said...

Hi Mrs. B!!!
Rachael Ray is the BEST! Between her and my mother, I have become the cook I am today.

I did not lose the template when I switched to Blogger Beta. Actually, I have NO idea what I did to lose that template. But that is what got me to switch to Beta. I figured if I had to redo everything anyway, then I may as well go ahead and make the change.

You will LOVE Beta!! And you will be SHOCKED at how easy it is to add links! WOW!!! I still have MUCH to learn and want to make some more changes to the look of the blog (it's SO much fun, isn't it?).

Mrs. U

Cherish the Home said...

Thanks for answering my questions! And you're new blog is *very* pretty too! (o:

I've been waiting to make the switch until after they get all the kinks worked out of Beta...it seems like it's working better now. I had heard that it was difficult to make the switch when you don't use one of their templates so that's had me a little nervous.


theups said...

Mrs. B,
I'm not an expert AT ALL with this Blogger stuff, but I think you probably should read all the "help" things that they have before you sign up. I'm thinking that Beta will delete your current template, so maybe you need to cut and paste a copy of it somewhere just in case???

Is anyone here an expert and can help Mrs. B??????

Mrs. U

Kelli said...

Oh, this sounds delicious!! Squash and sage is such a nice combination!!!

Susan P. said...

Sounds like a wonderful dish for a nice crisp Fall evening! Thanks:)

Unknown said...

Lots of good ingredients in this recipe.


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