Pasta with Pumpkin and Sausage is a traditional American recipe for a classic dish of penne pasta served with a sauce of pumpkin and white wine with Italian sausage and herbs. The full recipe is presented here and I hope you enjoy this classic American version of: Pasta with Pumpkin and Sausage.
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Ingredients:
1 tbsp extra-virgin olive oil
1 tsp extra-virgin olive oil
450g Italian sausage
4 garlic cloves, chopped
1 onion, chopped
1 bay leaf
2 tbsp fresh sage leaves, shredded
250ml dry white wine
250ml chicken stock
400g cooked, puréed pumpkin
120ml double cream
1/8 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
sea salt and freshly-ground black pepper, to taste
450g penne pasta, cooked al dente
freshly-grated Parmesan cheese to garnish
Method:
Add 1 tsp oil to a large pan over medium heat and use to brown the sausage. Transfer these to kitchen paper with a slotted spoon and allow to drain. Drain the oil from the pan then add the 1 tbsp oil and return to the heat. Stir-in the onion and garlic and fry for about 4 minutes, or until the onions are just tender.
Add the bay leaf, shredded sage and wine. Bring to a boil and cook until the wine has reduced by half (about 3 minutes) then stir-in the stock, add the pumpkin and stir until smooth. Bring to a simmer then return the sausage to the pan, reduce to a low simmer and stir-in the cream. Season with the cinnamon, nutmeg and add salt and black pepper to taste.
Allow the mixture to simmer for about 8 minutes then remove the bay leaf. Cook the pasta as directed on the packet, drain and return the pasta to the cooking pot. Pour the sausage sauce over the pasta and toss to combine. Transfer to a serving bowl, garnish with freshly-grated Parmesan cheese and serve.
