Rachael Ray's Pasta with Pumpkin and Sausage
- Recipe created by FabFood on Jul 23, 2007
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Recipe for Rachael Ray's Pasta with Pumpkin and Sausage. This hearty autumn pasta dish is one of Rachael's famous 30 Minute Meals
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
Directions
- 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 sauté 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.
