Pasta with Pumpkin & Sausage Gravy
A fabulous dinner idea that kids are sure to love
2 tablespoons olive oil
1 pound hot Italian turkey sausage
1 onion, finely diced
4 teaspoons minced dehydrated garlic
1 bay leaf
2 teaspoons sage
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
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.
Try a sweet wine for a twist on the flavor.
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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As prepared, each serving contains 370 calories, 19g total fat, 85mg cholesterol, 590mg sodium, 26g total carbohydrate and 18g protein.