Be the first to Garlic, onion, and sausage flavor this pumpkin sauce for pasta, while cream adds an alfredo touch. Cook the pasta while you are making the sauce and you can have this on the table in about 30 minutes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 onion, peeled and finely chopped
- 1 pound bulk pork sage breakfast sausage
- 4 cloves garlic, peeled and minced
- 1 pound (about 1-3/4 pounds whole pumpkin) pumpkin flesh, peeled seeded, and diced
- 1 cup strong chicken or vegetable stock
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 Tablespoons minced fresh parsley, or 1 teaspoon dried parsley
- 1 pound pasta, cooked in salted water
Preparation:
In a deep, heavy skillet, saute onion and sausage over medium heat, breaking up sausage, until no longer pink. Add garlic and saute 1 additional minute. Drain excess oil and set aside.
Meanwhile, bring pumpkin and chicken or vegetable stock to the boil in a medium saucepan. Cover, reduce heat, and simmer until tender, about 15 minutes. Add cream, nutmeg, salt and pepper. Smash pumpkin with the back of a large spoon and stir until almost smooth, leaving some small bits of pumpkin. Stir in sausage mixture, and gently reheat, adding a bit of the pasta water if it is too thick.
Stir parsley into the pumpkin sauce and serve over hot pasta.
Yield: 4 servings
Meanwhile, bring pumpkin and chicken or vegetable stock to the boil in a medium saucepan. Cover, reduce heat, and simmer until tender, about 15 minutes. Add cream, nutmeg, salt and pepper. Smash pumpkin with the back of a large spoon and stir until almost smooth, leaving some small bits of pumpkin. Stir in sausage mixture, and gently reheat, adding a bit of the pasta water if it is too thick.
Stir parsley into the pumpkin sauce and serve over hot pasta.
Yield: 4 servings
