Saturday, October 19, 2013

Pumpkin & What!?

Initially posted some 7 years (!!) ago, I'm sharing this again because the weather this week is perfect for a bowl of this really delicious dish.  Nevermind that we are usually mocked when we tell people about it.  I get it, I get it...it doesn't fall into the "normal" category.  But that's okay.  Dinners are about being tasty, not normal.  So here you go, friends.  Enjoy! 

Another shout out to Rachel Ray for her culinary expertise on this dish.  It sounds like a strange combo, but it comes together in a cozy, yummy, rich meal that tastes, smells and feels like fall.  Look beyond the odd pairings and give it a shot--I bet you'll add it to your favorites list like we have!

We've tweaked it here and there, too.  We've omitted the wine and lessened the amount of cream.  Works out just fine.  Maybe a tad more chicken stock, but it still comes together without the wine and cream.  We've also used various pastas; orrichette being our favorite.
 
 
Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating


Directions
Heat a large, deep nonstick 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.


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