Pasta with pumpkin and sausage

Recipe courtesy of Rachel Ray


  • 1 tablespoon of olive oil plus 1
  • 1 pound of sweet italian sausage
  • 4 cloves garlic, cracked and chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 4 to 6 sprigs of sage leaves
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • coarse salt and black pepper
  • 1 pound penne pasta, cooked al dente
  • Romano or parmesan cheese


  1. Heat large non-stick skillet over medium high heat
  2. Add 1 tablespoon of olive oil to pan and brown the sausage in it
  3. Transfer sausage to paper towel lined plate, drain fat from skillet an return pan to stove
  4. Add remaining tablespoon olive oil, then garlic and onion
  5. Saute 3 to 5 minutes until onions are tender
  6. Add bay leaf, sage, and wine to the pan
  7. Reduce wine by half, about 2 minutes
  8. Add stock and pumpkin and stir to combine, stirring until sauce come to a bubble
  9. Return sausage to pan, reduce heat, and stir in cream
  10. Season sauce with cinnamon and nutmeg, and salt and pepper
  11. Simmer mixture 5 to 10 min to thicken sauce
  12. Return drained pasta to the pot you cooked it in
  13. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over the pasta
  14. Combine sauce and pasta and toss over low heat for 1 minute
  15. Garnish the pasta with lots of shaved cheese and sage leaves

This amazing recipe is from Rachel Ray, and I hope you enjoy it!

Pasta with pumpkin and sausage video


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