A Favorite Fall Recipe

One of the things I love to do is cook. I just hate cleaning the kitchen; so, I try to keep this quotation in mind and in practice while I work.

“The best time for planning a book is while you’re doing the dishes.”

~ Agatha Christie

Leighanne and I are absolutely addicted to the Food Network channel, and one of our favorite shows is Rachel Ray’s 30 Minute Meals…Yum-O! One such episode featured a main dish that made me wish for smell-o-vision. Rachel made Pasta with Pumpkin and Sausage and did it ever look good! I decided to give it a try for the family and received rave reviews. So, it has been a standard for the beginning of Autumn around our house, and something that everyone looks forward to enjoying. I thought I would share the recipe with you.

    Pasta with Pumpkin and Sausage


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.

Prep Time: approx. 10 minutes  Cook Time: 15 minutes Yield: 4 servings Level: Easy

Thanks Rachel Bon Appetit!

Don’t forget to leave a COMMENT to rate this recipe!!!

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~ by bloggingexperiments on October 8, 2008.

One Response to “A Favorite Fall Recipe”

  1. Oooh, I am not a big Rachel Ray fan, but I have to admit – that does look delish!

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