Pumpkin Pasta with Sausage and Sage // Video

• Meat

  • 1 lb Chicken sausage, bulk

• Produce

  • 2 Garlic cloves
  • 1/4 cup Parsley
  • 1 cup Pumpkin puree
  • 1 tbsp Sage, fresh
  • 1 1/2 cups Sweet onion

• Canned Goods

  • 1 1/2 cups Chicken stock, low sodium

• Pasta & Grains

  • 1 Barilla Blue 1 pound Barilla Blue Box Penne pasta

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Asiago cheese
  • 1 cup Heavy cream
  • 1/2 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 pound Barilla Blue Box Penne pasta
• 1 pound bulk chicken sausage (or links with casing removed)
• 1 tablespoon olive oil
• 1 1/2 cups chopped sweet onion
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 1/2 cup dry white wine (optional, can be replaced with 1/2 cup chicken stock)
• 1 1/2 cups low sodium chicken stock
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 cup heavy cream
• 1 cup shredded asiago cheese
• 1/2 cup grated parmesan
• 1/4 cup chopped parsley
• 1 pound Barilla Blue Box Penne pasta
• 1 pound bulk chicken sausage (or links with casing removed)
• 1 tablespoon olive oil
• 1 1/2 cups chopped sweet onion
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 1/2 cup dry white wine (optional, can be replaced with 1/2 cup chicken stock)
• 1 1/2 cups low sodium chicken stock
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 cup heavy cream
• 1 cup shredded asiago cheese
• 1/2 cup grated parmesan
• 1/4 cup chopped parsley

Directions

• Cook pasta according to package directions. Drain and set aside.
• In a large skillet, brown the sausage over med-high heat while breaking up with a fork. When the sausage is no longer pink, transfer the sausage to a bowl using a slotted spoon. Pour off any remaining fat.
• Return the pan to the heat and add the olive oil.
• Stir in the onions and cook until softened, approximately 4-5 minutes.
• Add the garlic and cook for 1 minute.
• Stir in the sage and cook for an additional 30 seconds or until fragrant.
• Add the wine to the pan and deglaze by scraping up the brown bits on the bottom of the pan with a wooden spoon. Reduce the wine by half.
• Add the chicken stock and bring to a boil.
• Stir in the pumpkin puree, cinnamon, nutmeg and salt until smooth.
• Add the cream and stir to combine.
• Return the sausage and pasta to the pan tossing to coat.
• Stir in the asiago cheese.
• Serve immediately topped with parmesan and parsley, if desired.
• Cook pasta according to package directions. Drain and set aside. In a large skillet, brown the sausage over med-high heat while breaking up with a fork. When the sausage is no longer pink, transfer the sausage to a bowl using a slotted spoon. Pour off any remaining fat. Return the pan to the heat and add the olive oil. Stir in the onions and cook until softened, approximately 4-5 minutes. Add the garlic and cook for 1 minute. Stir in the sage and cook for an additional 30 seconds or until fragrant. Add the wine to the pan and deglaze by scraping up the brown bits on the bottom of the pan with a wooden spoon. Reduce the wine by half. Add the chicken stock and bring to a boil. Stir in the pumpkin puree, cinnamon, nutmeg and salt until smooth. Add the cream and stir to combine. Return the sausage and pasta to the pan tossing to coat. Stir in the asiago cheese. Serve immediately topped with parmesan and parsley, if desired.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet, brown the sausage over med-high heat while breaking up with a fork. When the sausage is no longer pink, transfer the sausage to a bowl using a slotted spoon. Pour off any remaining fat.
• Return the pan to the heat and add the olive oil.
• Stir in the onions and cook until softened, approximately 4-5 minutes.
• Add the garlic and cook for 1 minute.
• Stir in the sage and cook for an additional 30 seconds or until fragrant.
• Add the wine to the pan and deglaze by scraping up the brown bits on the bottom of the pan with a wooden spoon. Reduce the wine by half.
• Add the chicken stock and bring to a boil.
• Stir in the pumpkin puree, cinnamon, nutmeg and salt until smooth.
• Add the cream and stir to combine.
• Return the sausage and pasta to the pan tossing to coat.
• Stir in the asiago cheese.
• Serve immediately topped with parmesan and parsley, if desired.

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