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    Pasta with Sausage and Pumpkin Sauce

    Source of Recipe


    List of Ingredients

    4 Tbsp Olive oil
    1 ob spicy Italian sausage, casing removed
    1 cup chopped onion
    10 cloves garlic, thickly sliced
    3 Tbsp chopped fresh sage
    1/4 tsp red pepper flakes
    1 1/4 cup white wine
    1 1/4 cups canned pumpkin puree
    2 cups Chicken stock
    1/2 tsp Cinnamon
    salt and pepper to taste
    1 tsp salt
    1 lb pasta- cooked
    6 Tbsp freshly grated parmesan cheese


    In large saute pan, heat 1 tbsp olive oil over high heat for 2 minutes. Add the sausage, and cook until brown, about 3 minutes. While it browns, break it up into bite sized pieces with the back of a wooden spoon. Turn off the heat, and remove sausage to a bowl with a slotted spoon. Cover and set aside.

    Keep 1 Tbsp of oil in the pan, and discard the rest. Add the remaining olive oil and cook over medium for 3 minutes. Add the onion, sage, and garlic and cook for 10 minutes stirring well until the garlic and onion start to brown. Sprinkle in red pepper flakes. Add sausage and cook for 2 minutes, stirring well. Deglaze the pan with the wine and cook for 8 minutes, stirring well to dislodge any brown bits from the bottom of the pan.

    Add the pumpkin puree and cook for 2 minutes. Add the stock and cinnamon, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add salt and pepper to taste.

    Cook pasta, drain well and return to pot. Add the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat, add the parmesan if desired and serve.




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