Rachael Rays Penne Wise Pumpkin Pasta Recipes

PASTA WITH PUMPKIN AND SAUSAGE

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of 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 and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. 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. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PUMPKIN & SAGE PASTA

Steps:

• Heat a medium non-stick skillet over medium-high heat
• Add EVOO and brown the sausage, breaking it up with the back of a spoon
• While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta
• Once boiling, add salt and the pasta and cook to al dente according to package directions
• Transfer sausage to a paper towel-lined plate, and add the onion and garlic
• Cook over moderate heat until tender but not brown
• Add the wine and return the sausage to the skillet, continue to cook a couple of minutes
• Add the chicken stock, heavy cream, sage and pumpkin
• Bring up to a bubble and simmer until thick, a couple of minutes
• Add the pasta and cheese and season with the nutmeg
• Toss to coat the pasta with the sauce
• Taste and check seasoning, add salt and pepper to taste
• Serve the pasta garnished with a sprinkle of chives

RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA

Steps:

• bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
• while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
• Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
• Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
• Toss pasta with the sauce and pass the parmigiano Reggiano around the table.