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PUMPKIN SAUSAGE PASTA

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Especially wonderful when made with homemade sausage.
Serves 6

• 1 pound / 500 g penne  pasta (or other chunky pasta)
Cook, drain, and set aside.

• 1 pound / 500 g 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 pan to stove.

• 1 medium  onion (finely chopped)
• 4 cloves garlic (minced)
Add to frypan and saute until soft, 3-5 minutes.

• 1 bay leaf
• 2 tablespoons fresh sage (cut into very thin strips)
• 1 cup / 250 ml dry white wine or chicken broth
Add and cook  until half of liquid evaporates, about 2 minutes.

• 1 cup / 250 ml chicken or vegetable broth
• 1 cup / 250 ml pumpkin or winter squash (cooked, pureed)
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.

• 1/2 cup / 125 ml evaporated milk
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon 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).


Megan Goossen, Dinuba, California