Pasta with Pumpkin and Sausage Recipe

Pasta with Pumpkin and Sausage Recipe

  • 2 tablespoons extra virgin olive oil, divided
  • 1 (19.5 ounce) package JENNIE-O TURKEY STORE® Sweet Lean Italian Turkey Sausage, casings removed
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 2 tablespoons chopped fresh sage
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Coarse salt and black pepper
  • 1 pound penne rigate, cooked al dente and drained
  • Romano or Parmesan cheese for grating
  • Sage leaves for garnish
  1. Heat a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon oil and sausage to pan; cook until sausage is browned, stirring to break up pieces. Transfer sausage to paper towel-lined plate.
  2. Drain fat from skillet and return pan to stove. Add remaining oil, garlic and onion; saute 3 to 5 minutes or until onion is tender. Add bay leaf, sage and wine to pan. Cook until wine reduces by half, about 2 minutes. Add stock and pumpkin; cook, stirring, until sauce bubbles. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5 to 10 minutes to thicken sauce.
  3. Place drained pasta in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat for 1 minute. Garnish with grated cheese and sage leaves.