Pumpkin Pasta

[Xabia Jim]

James, in honor of your pasta edit, I'll repost the Pumpkin Pasta recipe that got lost in the threads....try this one....it's a favorite!!

We just had it made with fresh pumpkin here and it was great! (and it's slightly edited to 1 cup pumpkin instead of a can...got a bollocking on that one)

Recipe

2 tablespoons extra-virgin olive oil
1 pound bulk sweet Italian sausage (or any bulk sausage)
4 cloves chopped garlic
1 medium onion, finely chopped
1 bay leaf
6 sprigs chopped sage leaves
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream added before serving
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper

1 pound penne pasta, cooked to al dente

Serve on top or mix together....with Romano or Parmigiano grated over the top

Reheats nicely too!

...and I will try it in the oven as a lasagna some day!

[Xabia Jim]

Sorry, forgot the method....

Heat a medium, non-stick skillet over medium-high heat. Add olive oil 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 and cheese.

Yields ~4 servings