pumpkin sausage penne

prep time:  tbd
cook time:  tbd
servings:  tbd

3/4 cup uncooked penne pasta
1 pound italian sausage
1/2 cup sweet onion - chopped
1 garlic clove - minced
1 teaspoon olive oil
2/3 cup white wine
1 bay leaf
1 1/3 cup chicken broth
2/3 cup canned pumpkin
3 teaspoons minced fresh sage - divided
1/8 teaspoon ground cinnamon
dash ground nutmeg
6 tablespoons half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded romano cheese

1.  cook pasta according to package directions.  meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.

2.  in same skillet, saute onion and garlic in oil and reserved drippings until tender.  add 2/3 cup chicken broth and bay leaf.  bring to a boil; cook until liquid is reduced by half.  stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer.  if sauce is too thick, add more chicken broth.

3.  add the sausage, cream, salt and pepper; heat through.  drain pasta; place in a serving bowl.  add sausage mixture; toss to coat.  sprinkle with cheese.
- spokane dinner club blog

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