2 Tbsp EVOO
1lb bulk sweet Italian sausage
1/4lb shiitake mushroom caps, sliced
2 portobello mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, finely chopped
salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup heavy cream
pinch of ground cinnamon
pinch of ground nutmeg, ground or freshly grated
1 pound penne pasta
Romano or Parmigiano, for grating
1/4 cup chopped fresh chives (I didn't use)
Heat a large, deep nonstick skillet over medium high heat. Add 1 Tbsp olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic, onions and mushrooms. Saute 3 to 5 minutes until the onions are tender and mushrooms are browned. Season with salt and pepper.
Deglaze the pan with the wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Top with cheese and chives.
1lb bulk sweet Italian sausage
1/4lb shiitake mushroom caps, sliced
2 portobello mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, finely chopped
salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup heavy cream
pinch of ground cinnamon
pinch of ground nutmeg, ground or freshly grated
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1 pound penne pasta
Romano or Parmigiano, for grating
1/4 cup chopped fresh chives (I didn't use)
Heat a large, deep nonstick skillet over medium high heat. Add 1 Tbsp olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic, onions and mushrooms. Saute 3 to 5 minutes until the onions are tender and mushrooms are browned. Season with salt and pepper.
Deglaze the pan with the wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Top with cheese and chives.