wine night: pumpkin, sage & sausage pasta

If you're like us right now, 
you're trying to eat through some of your pantry items before you head out of town for the holidays. 

I had a few leftover ingredients from Friendsgiving, and decided to put them to use in a dish for Wine Night.  
Sage, canned pumpkin, and thyme all were re-purposed into a truly satisfying fall meal.  
It was so good Al deemed it in his top three Wine Night recipes EVER.

I know you've got these ingredients left over; use them up for your Wine Night tonight!

Pumpkin, Sage & Sausage Pasta
Adapted from Rachael Ray
Serves:  6

  • 1 T. extra virgin olive oil
  • 1 lb. chicken sausage (I used this brand)
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 bay leaf, fresh or dried
  • 3 fresh sage leaves, chopped (you can do a few more, but I prefer a mild sage flavor)
  • 3 sprigs thyme, stems removed and chopped
  • 1 C. dry white wine
  • 1 C. low sodium chicken stock
  • 1 C. canned pumpkin (make sure you use pumpkin and not pumpkin pie filling)
  • 1/2 C. half and half
  • 1/2 t. nutmeg
  • salt and pepper
  • 13.25oz whole wheat penne
  • 1/4 C. grated reduced fat Parmesan

  1. Heat a large, deep skillet over medium heat and add 1 T. oil.  Brown the sausage (I remove the casings from the sausage links to make it easier to crumble) until fully cooked.  Remove to a paper towel lined plate.  
  2. While the sausage cooks, heat a pot of salted water to boiling and cook penne until al dente. 
  3. If you don't have enough fat left in your pan, add a tad more oil.  Add the garlic and onion and saute 5 minutes until the onions are tender.
  4. Add bay leaf, sage, and wine to the pan.  Reduce by half, about 3 minutes.
  5. Add stock and pumpkin and stir to combine.  Stir until sauce comes to a bubble.
  6. Return sausage to sauce pan, reduce heat, and stir in half and half. 
  7. Season with nutmeg, salt, and pepper.  
  8. Simmer sauce 10 minutes until thickened.
  9. Once pasta is cooked drain (don't rinse!), and it to sauce. Remove bay leaf and stir to evenly coat pasta with sauce.  Cook one minute over low heat to meld the flavors.  
  10. Garnish with Parmesan.

Nutrition: (per serving)
  • Calories:  406
  • Carbs:  49 g
  • Fat:  12 g
  • Protein:  22 g


{photo by me}
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