Pumpkin Pasta with Sausage and Sage
In a large skillet, heat the oil over medium heat. Add the onion, with a pinch of salt, and cook
for 5 minutes. Add the garlic, sausage
and herbs. Cook, stirring with a wooden
spoon to break up the meat, until the sausage is browned. Drain off as much fat as you can and
discard. Sprinkle the flour over the
meat and stir to combine.
In a bowl, whisk together the pumpkin, milk and half ‘n’ half. Pour into the skillet and combine with the sausage; bring to a boil over medium heat, then reduce to medium low to simmer for about 10 minutes, until thickened, stirring occasionally. Taste and season with salt and pepper as needed.
While the sauce is simmering, cook the pasta according to
the instructions on the package. Drain,
then return the pasta to the pot. Add
the spinach and the pumpkin/sausage sauce, and stir until all the pasta is
coated in the sauce and the spinach is wilted.
Garnish each serving with a fresh sage leaf.
Yields about 6 servings.
Recipe from Curly Girl Kitchen