Pumpkin Pasta With Turkey Sausage |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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A friend shared a similar recipe with me some years back-I have seen it onthis site too. This is how I make it now. My changes substitute lower-fat items but this still tastes rich and delicious. This has become a family favorite! I keep pumpkin in the pantry year-round now. I have to leave out the onion now because I have developed some strange intolerance-and it still tastes great! Ingredients:
2 tablespoons olive oil, divided |
1 lb sweet italian turkey sausage |
4 garlic cloves, minced |
1/2 cup onion, chopped |
1 bay leaf |
4 -6 sprigs sage (or about 1 t. dried sage) |
3/4 cup white grape juice (or apple juice) |
1/4 cup apple cider vinegar |
1 cup chicken broth |
1 cup canned pumpkin |
1/2 cup evaporated milk |
1/8 teaspoon cinnamon |
1/2 teaspoon nutmeg |
salt and pepper |
1 cup parmesan cheese, fresh grated (optional) |
1 lb penne rigate, cooked al dente |
Directions:
1. Brown sausage in 1 tablespoon olive oil. Transfer the sausage to paper towel and drain fat from the pan. Add 1 tablespoon olive oil and saute onion and garlic until tender. Add bay leaf, turkey sausage, juice and apple cider vinegar. Reduce liquid to half (about 2 minutes). Add chicken broth and pumpkin, stir until the mixture bubbles. Return turkey sausage to the pan, reduce heat and add evaporated milk. Season with cinnamon, nutmeg, salt and pepper. Simmmer 5-10 minutes if the sauce needs to thicken. Serve over penne pasta and top with fresh grated parmesan if you desire.
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