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Pumpkin and Sage Pasta

Forgive the crappy photo. Its very hard to take pictures of food and I don’t have the setup many bloggers have. So these pictures will have to do. I’m still catching up on recipes that I made last week before I started this blog. Last week I made a Pumpkin and Sage Pasta that a friend of mine recommended. It turned out really good! My only advice is to use a small onion. I used what I considered a medium and it was way too much. Otherwise, enjoy!


Pumpkin and Sage Pasta, from Rachael Ray’s Everyday Magazine

1 pound penne with lines
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1 medium onion, finely chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
10 leaves sage, cut into thin slivers
1 14-ounce can pumpkin puree
1 cup shredded Pecorino Romano cheese
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives, chopped
Salt and freshly ground pepper

Heat a medium, non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes. Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce. Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of chives.

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