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Pasta with Pumpkin & Sausage Gravy

A fabulous dinner idea that kids are sure to love

Ingredients
2 tablespoons olive oil
1 pound hot Italian turkey sausage
1  onion, finely diced
4 teaspoons minced dehydrated garlic
1  bay leaf, dried
2 teaspoons sage, dried
1 cup dry white wine
2 tablespoons chicken broth powder
1 cup water
1 cup canned pumpkin
1/2 cup Organic Valley Heavy Cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 coarse salt
 pepper
1 pound penne rigate, cooked
Directions
Heat pan over medium high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.

Add 1 tablespoon oil, sauté onion and garlic 3-5 minutes, until tender. Add bay leaf, sage and wine. Cook to reduce wine by half, about 2 minutes. Add chicken broth, water and pumpkin; stir to combine. Continue stirring until sauce bubbles.

Return sausage to pan, reduce heat, add cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer 5 to 10 minutes. Remove bay leaf. Serve over cooked pasta.
Chef Suggestions
Try a sweet wine for a twist on the flavor.
Featuring
Nutmeg
Buy Now

Nutmeg is the dried seed of the fruit of an evergreen. Warm and sweet, nutmeg adds depth to desserts and savory dishes alike.


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Nutrition Facts
As prepared, each serving contains 370 calories, 19g total fat, 85mg cholesterol, 590mg sodium, 26g total carbohydrate and 18g protein.

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