Pasta with Pumpkin and Sausage RecipeOrigin: America Period: Traditional |
Ingredients:
1 tbsp extra-virgin olive oil 
Pasta with Pumpkin and Sausage Preparation:Method:Add 1 tsp oil to a large pan over medium heat and use to brown the sausage. Transfer these to kitchen paper with a slotted spoon and allow to drain. Drain the oil from the pan then add the 1 tbsp oil and return to the heat. Stir-in the onion and garlic and fry for about 4 minutes, or until the onions are just tender. Add the bay leaf, shredded sage and wine. Bring to a boil and cook until the wine has reduced by half (about 3 minutes) then stir-in the stock, add the pumpkin and stir until smooth. Bring to a simmer then return the sausage to the pan, reduce to a low simmer and stir-in the cream. Season with the cinnamon, nutmeg and add salt and black pepper to taste. Allow the mixture to simmer for about 8 minutes then remove the bay leaf. Cook the pasta as directed on the packet, drain and return the pasta to the cooking pot. Pour the sausage sauce over the pasta and toss to combine. Transfer to a serving bowl, garnish with freshly-grated Parmesan cheese and serve. |
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