Rachael Ray's Pasta with Pumpkin and Sausage -

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Rachael Ray's Pasta with Pumpkin and Sausage

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By Rachael Ray

Posted July 23rd, 2007

This article is reprinted with permission from Comfort Foods: Rachael Ray 30-Minute Meals, by Rachael Ray, (2001, Lake Isle Press)

Comfort Foods: Rachael Ray 30-Minute Meals

Servings:	4
Author Notes:	This book contains a huge collection of all your favorites meals, made quick and easy to prepare.
Ingredients:	2 drizzles extra-virgin olive oil 1 pound bulk sweet sausage 1 medium onion, finely chopped 4 cloves garlic, minced 1 bay leaf, fresh or dried 4 to 6 leaves fresh sage, slivered (about 1 1/2 tablespoons) 1 cup dry white wine 1 can (14 ounces) chicken stock (or equivalent homemade stock) 1 cup canned pumpkin 1/2 cup heavy whipping cream 1/4 teaspoon ground cinnamon 3/8 teaspoon ground nutmeg salt and black pepper, to taste 1 pound penne rigate or rigatoni pasta, cooked until al dente Romano or Parmigiano cheese, for grating over pasta
Instructions:	In a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat. Add second drizzle of oil to pan and sautÃ© onion and garlic 5 minutes, until soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes. To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with freshly grated Parmigiano or Romano cheese.