Pumpkin Sausage Pasta

From The Culinary Couple | Source Rachael Ray


  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 4 to 6 sprigs sage leaves, cut into chiffonade
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 pound penne rigate, cooked to al dente
  • Romano or Parmigiano cheese for grating


  1. Heat a large, deep nonstick skillet over medium high heat. Remove the sausage from its casing, add 1 tablespoon of olive oil to the pan, and brown the sausage. Transfer the sausage to a paper towel lined plate. Drain fat from the skillet and return it to the stove. Add the remaining tablespoon of oil and the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.
  2. Add bay leaf, sage, and wine to the pan. Reduce wine by half (~2 minutes). Add stock and pumpkin and stir to combine until it comes to a bubble. Return sausage to the pan, reduce heat, and stir in the cream. Season the sauce with cinnamon and nutmeg and salt and pepper. Simmer the mixture 5 to 10 minutes until it has thickened.
  3. Return cooked and drained pasta to the pot you cooked it in. Remove the bay leaf from the sauce and pour over the pasta. Toss over low heat for 1 minute.
  4. Garnish with lots of shaved cheese and sage leaves.