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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

 

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