Pumpkin Sausage Pasta
Especially wonderful when made with homemade sausage. Green salad with autumn fruit is the perfect accompaniment.
1 pound penne pasta (or other chunky pasta) Cook, drain, and set aside.
1 pound bulk sweet Italian sausage
In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return to stove.
1 medium onion (finely chopped) 4 cloves garlic (minced)
Add to frypan and saute until soft, 3-5 minutes.
1 bay leaf Tbls fresh sage (cut into very thin strips) 1 cup dry white wine or chicken broth Add and cook until half of liquid evaporates, about 2 minutes.
1 cup chicken or vegetable broth 1 cup pumpkin or winter squash (cooked, pureed)
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.
½ cup evaporated milk 1/8 tsp ground cinnamon ½ tsp ground nutmeg
coarse salt and pepper to taste
Stir in milk. Add seasonings and simmer 5-10 minutes to thicken. Remove bay leaf.
Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Romano or Parmesan cheese and fresh sage leaves (optional). Serves 6