Thursday, December 12, 2013

Pumpkin Pasta with Sweet Italian Sausage

I'm not a typically adventurous person when it comes to trying foods that are out of my comfort zone (so basically, I won't try it if theres too many vegetables, uses a fruit as a savory ingredient or contains and ingredient i've never heard of), but every once in a while I come across a recipe that seems easy enough to modify to my likes thats very different from something i've ever had. I've been wanting to make a really "fall" type recipe and nothing says "fall" to me like pumpkin. So I looked around for a pumpkin recipe that wasn't a dessert dish and wasn't too far out of my comfort zone and came across a Rachel Ray recipe for pumpkin pasta w/ sausage. I did change it around a little bit but it's virtually identical to hers with just a few teeny tiny changes. I'll include a link to the original recipe at the end of this post. 

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
2 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 sprig of rosemary minced
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound penne rigate, cooked
Romano or Parmigiano, for grating

Heat a large skillet (preferably of the non-stick variety) over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Once it is browned remove the sausage and set aside. 
Add the remaining tablespoon of oil to the pan, and add in the garlic and onion.
Saute 3 to 5 minutes until the onions are tender. 
Add rosemary, sage, and wine to the pan. Reduce wine by half, about 2 minutes. While the wine reduces  bring a pot of water to a boil and boil your pasta.
 Add in the chicken stock and pumpkin to the wine and herb mixture in your skillet and stir to combine, until it comes to a bubble. 
Return the sausage to the pan skillet, reduce heat, and stir in the heavy cream. 
Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. 
Simmer mixture 5 to 10 minutes to allow sauce to thicken. 
When the pasta is cooked, drain pasta and add it to the skillet. Combine sauce and pasta and toss over   low heat for 1 minute, transfer to a serving bowl or platter and enjoy!

As always let me know how you liked it! and what (if anything) you changed to make it yours.