- 1 pound bulk hot Italian sausage
- 4 cloves garlic, peeled and minced
- 1 medium onion, finely chopped
- 4 to 6 sprigs sage leaves, cut into chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup pureed pumpkin
- 1/2 cup half & half
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, ground or freshly grated
- Coarse salt and black pepper
- 1 pound farfalle pasta, cooked al dente
Heat a large, deep nonstick skillet over medium high heat. Brown the sausage in it. Transfer the sausage to a paper towel lined plate. Return pan to the stove. Add the garlic and onion to the pan. Sauté the garlic and onion for 3 to 5 minutes or until the onions are tender.
Add the sage and wine to the pan. Reduce the wine by half, about 2 minutes. Add the stock and pumpkin and stir to combine, stirring the sauce until it comes to a bubble. Return the sausage to the pan, reduce the heat, and stir in the half & half. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer the mixture for 5 to 10 minutes to thicken the sauce.
Cook the farfalle according to the package directions. Return the drained pasta to the pot you cooked it in. Pour the sausage pumpkin sauce over the pasta. Combine the sauce and pasta and toss over low heat for 1 minute before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes