Nick was in charge of making dinner last week, which is great for two reasons: 1) I can relax, watch TV and blog a bit, and 2) he is a good cook! Nick wanted to capitalize on the available fall flavors, and after a bit of searching came across an Autumn Pasta with Pumpkin and Sausage that sounded delicious. So, while I was lounging, Nick got to work!
While the sausage was cooking, Nick chopped up the onion and sage.
Nick tossed the onions, garlic and some olive oil into the skillet with the small amount of sausage fat that remained and let it cook up until it was tender - about 3-5 minutes.
Once tender, Nick added the sage and white wine, and allowed the wine to reduce by half.
Once it halved, he added the pumpkin and the stock.
When the mixture started to bubble and boil, Nick added the sausage back in, reduced the heat, and added the cream. Finally he seasoned it with nutmeg, cinnamon, salt and pepper and allowed it to simmer for a few minutes so the flavors could all come together.
All that was left was to toss the pasta into the sauce and serve - oh, and of course top with some grated cheese!
This was a delicious dinner that was warm and comforting! The pumpkin in the dish was flavorful but not overpowering. The nutmeg and cinnamon really shined through in each bite. Even better, I did not have to lift a finger to make it, but I promise that I did clean it up.
|Dinner is Served!|
- extra virgin olive oil
- 1 lb sweet Italian sausage link (out of the casing)
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 4 -6 sprigs fresh sage, chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1/2 cup heavy cream
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- salt and pepper
- 1 lb penne (with ridges)
- grated Parmesan cheese
|Cooking the sausage...|
|All Chopped Up|
|Tenderizing the Onions|
|Some Dry White|
|Getting the white wine saucy!|
|With some pumpkin|