Penne with Sausage and Rich Pumpkin Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I had tried this twice at 2 different restaurants, one was good, one had me stopping at White Castle on the way home!!! This is my own version as best as I could get it. Very unique, rich, and elegant! Ingredients:
1 -2 tablespoon olive oil |
1 red bell pepper, chopped |
1 small onion, chopped |
1 carrot, chopped |
1 (1 lb) can mashed pumpkin |
1 cup vegetable stock or 1 cup vegetable broth (can sub. chicken flavor) |
1 cup evaporated milk |
1 -3 ounce cream cheese, cubed |
3 cloves minced garlic |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1 dash hot sauce |
1 lb bulk sausage, cooked,drained |
dry white wine (optional) |
enough cooked penne pasta, for 4 servings |
1/2 toasted pine nuts |
chopped fresh parsley |
Directions:
1. In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
2. In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
3. In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
4. Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
5. Serve over hot pasta, garnish with pine nuts and parsley.
6. *Ifsauce is too thick for your liking, add a little dry white wine to it.
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