 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe came from the Rachael Ray show. I made it last night and thought it was good, but changed a few things. I will note my changes and as she says, feel free to change it to your liking as well. Ingredients:
1/2 lb cooked penne (mini or regular) |
1 tablespoon extra virgin olive oil |
1 lb ground sausage |
1 medium onion, chopped |
4 garlic cloves, chopped |
1/2 cup dry white wine |
1 1/2 cups chicken stock |
1/2 cup heavy cream |
10 leaves sage, cut into thin slivers or 1 -2 teaspoon dried sage |
1/4 teaspoon clove |
1 (15 ounce) can pumpkin puree |
1 cup romano cheese or 1 cup asiago cheese, shredded |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
1 bunch chives, chopped |
Directions:
1. Heat a medium, non-stick skillet over medium-high heat.
2. Add extra virgin olive oil and brown the sausage, breaking it up.
3. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
4. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
5. Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
6. Add the pasta and cheese tossing to coat the pasta with the sauce.
7. Add salt and pepper to taste.
8. Serve and garnish with a sprinkle of chives.
|
|