Italian Sausage And Pumpkin Pasta
Servings
4 Servings
Ingredients
- 3 tablespoons olive oil
- 1 pound kosher Italian sausage
- 1 tablespoon minced garlic
- 1 medium onion finely chopped
- 1 bay leaf fresh or dried
- 4-6 sprigs sage leaves cut into thin strips (about 2 tablespoons)
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup cooked pumpkin
- 1/2 cup rice milk
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg ground or freshly grated
- Coarse salt and black pepper
- 1 pound penne pasta cooked al dente
- Pine nuts for garnish
Instructions
- In a large skillet heat 1 tablespoon of olive oil 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.
- 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 the rice milk. 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 pine nuts.