Monday, October 11th 2010, 4:49 pm
Ingredients:
2 Tablespoons olive oil
1 pound Italian sausage, crumbled
4 cloves of garlic, chopped
1 medium onion, thin sliced
½ of a fennel bulb, thin sliced (optional)
1 cup mushrooms, sliced
1 cup white wine (optional)
1 cup chicken or vegetable broth (2 cups if not using wine)
1 cup canned pumpkin
½ cup cream
A pinch of cinnamon
A pinch of nutmeg
Salt and pepper to taste
1 pound penne pasta
Shredded Parmesan cheese
Chopped fresh parsley
Directions:
1. Cook sausage in 1 tbsp olive oil until no longer pink, drain on paper towels and set aside.
2. Add 1 tbsp of olive oil, garlic, onion, fennel and mushrooms to pan and sauté until tender.
3. Add wine, broth, pumpkin, cream, cinnamon, nutmeg and salt and pepper to pan, stirring to combine.
4. Add the cooked Italian sausage, stirring to combine.
5. Simmer until heated through and the sauce is thickened.
6. Cook pasta according to package directions. Drain.
7. Place pasta on a platter and top pasta with sauce. Garnish with parmesan cheese and parsley.
October 11th, 2010
March 22nd, 2024
March 14th, 2024
February 9th, 2024
March 28th, 2024
March 28th, 2024
March 28th, 2024
March 28th, 2024