I know you’re thinking…what?
But it’s that time of year when everything is Pumpkin Spice, isn’t it? So why not something savory?
Here’s a great meal when you get that Pasta craving…
Makes 4 Servings
- 1 lb sweet italian sausage
- 1 large sweet vidalia onion, sliced
- 2 cloves of garlic, minced
- 2 tbsp butter
- 1 cup cream
- 2 cups chicken broth
- 1.5 cups pure canned pumpkin
- 1 tbsp brown sugar
- Pinch of Cinnamon
- Pinch of Nutmeg
- Salt and pepper to taste
- 8 sage leaves, chopped
- Penne, cooked
- Fresh grated parmesan
In a deep frying pan, melt the butter. Add the sliced onion and cook over med-low heat until it begins to caramelize. Add the garlic and cook for 2 minutes.
Take the sausage and squeeze out the meat from the casing into small meatballs directly into the pan. Fry with the onions and garlic until the meat is mostly cooked and the meatballs have some browning on them, and the onions are very soft and caramelized.
Add the chicken stock, cream, and pumpkin. Combine well. Add the brown sugar, cinnamon, and cloves. Sauté for a few minutes until everything is well combined. Add salt and pepper to taste.
Add the sage leaves and sauté for another 3 minutes. You want to add them late in the cooking so they stay fresh, but cook long enough that they infuse their flavor.
Add the cooked pasta and serve topped with a dusting of grated Parmesan.