|From 10/24/2010 (by Eye-Fi)|
Pumpkin Sausage Pasta
1 lb chunky pasta-- cook, drain and set aside
1 lb sweet italian sausage- brown on med. high in a deep frying pan. remove meat and set aside. drain fat from fry pan and return to stove
1 medium onion, chopped
4 cloves of garlic, minced
add both to pan and cook until tender, about 3-5 min.
1 bay leaf
2 TBSP fresh sage (cut into very thin strips)
1 cup dry white wine or vegetable (or chicken) broth
add and cook until half of liquid evaporates (~2 minutes)
1 cup veg. or chicken broth
1 cup pumpkin or winter squash (cooked and pureed)
mix in. continue stirring until sauce starts to bubble. add sausage and reduce heat.
1/2 cup evaporated milk
1/8 tsp ground cinnamon
1/4 tsp 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 and toss over low heat for 1 min.
garnish w/ freshly grated romano or parmesan cheese and fresh sage leaves (opt)