Name: Pasta with Pumpkin and Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 1.00 olive oil extra virgin; 500.00 ml sausages Italian; 4.00 garlic cloves, chopped; 1.00 onion medium, finely chopped; 1.00 bay leaves; 4.00 sage leaves stripped; 1.00 wine dry white; 1.00 stock chicken; 1.00 pumpkin tinned; 0.00 cream; 0.00 cinnamon ground; 0.00 nutmeg ground or grated; 0.00 salt and freshly ground back pepper; 500.00 g pasta penne, cooked, al dente

Recipe Disclaimer

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Ingredients (14)

1.00	olive oil — extra virgin
500.00 ml	sausages — Italian
4.00	garlic — cloves, chopped
1.00	onion — medium, finely chopped
1.00	bay leaves
4.00	sage — leaves stripped
1.00	wine — dry white
1.00	stock — chicken
1.00	pumpkin — tinned
0.00	cream
0.00	cinnamon — ground
0.00	nutmeg — ground or grated
0.00	salt and freshly ground back pepper
500.00 g	pasta — penne, cooked, al dente

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Method:

Heat a large, deep non-stick skillet over medium high heat.
Add 1 tablespoon of olive oil to the pan 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 cream. 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 lots of shaved cheese and sage leaves.