Who's to say Pumpkin is just for dessert?! Now before you say, "Eww, gross" like my husband often does, try it! We have a rule in the Tobin house! Before you say "I don't like it," have a Try-It Bite! How will you broaden your taste buds if you don't try! This was our most recent Try-It Bite. My review is 4= Good flavor, but needs a little tweaking. Its a nice change of pace for a fall meal. I added Parmesan cheese to the recipe, and the sauce was a little runny, so I think next time, I'll only do the wine, which added a lot of flavor. I thought as I was making it, there would be too much of a nutmeg flavor, but it mellowed very nicely. This is the original recipe.
Sausage Pumpkin Penne
serves 4
*Rachael Ray recipe*
Ingredients:
1 lb Italian sausage, casings removed
4 cloves of garlic
1 med onion
1 bay leaf
1 T sage
1 c white wine
1 c chicken stock
1 c pumpkin
1/2 c milk
1/4 t cinnamon
1/2 t nutmeg
salt and pepper to taste
1 lb penne, cooked
Parmesan cheese, for garnish
Directions:
1. Brown Sausage
2. When almost fully cooked, add garlic and onion, cook until garlic and onion soft and sausage fully cooked
3. Add bay leaf, sage, and wine, cook for about 3 minutes
4. Add pumpkin, bring to boil
5. Add milk, cinnamon and nutmeg, remove bay leaf. Reduce heat, simmer for about 5 minutes
6. This is where I attempted to reduce the sauce by simmering for about 10 minutes.
7. I then added about 1 c Parmesan cheese for a little flavor and to help thicken the sauce slightly.
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