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Pasta with Pumpkin and Sausage

By: JENNIE-O TURKEY STORE®

"Sweet turkey sausage and pumpkin star in a brilliant creamy pasta sauce!"

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

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

Directions

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.
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.
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.