Something like this?noreply66 wrote:put mac and cheese with sausage together.
PUMPKIN, SAUSAGE, AND SAGE PASTA - based on Rachael Ray
Ingredients
1 pound penne pasta with lines - I used a 12-oz box of rainbow rotini
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage - I used 1 lb sage flavored sausage
1 medium onion, finely chopped - I used a 16-oz pkg of frozen pepper stir-fry + 8 baby carrots chopped finely in my food processor
4 cloves garlic, chopped - I used 1/2 tsp garlic powder
1/2 cup dry white wine - I omitted this and used more chicken stock
1 cup chicken stock - I used a whole 14-oz can
1/3 cup heavy cream - I used a 5-oz can of evaporated milk
10 leaves sage, cut into thin slivers - I used 1 tsp of poultry seasoning
1 14-ounce can solid pack pumpkin puree [not "pie-filling"]
1 cup shredded Pecorino Romano cheese - or any other cheese blend of your choice
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives, chopped - I used dried parsley flakes
Salt and freshly ground pepper
Yields: 4-6 servings
Preparation
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 of water over high heat and bring to a boil. Once boiling, add salt and the pasta and cook to firm al dente according to package directions.
Transfer sausage to a paper towel-lined plate to drain, and add the onion and garlic to the skillet. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook and stir a couple of minutes to deglaze skillet.
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 and simmer another couple of minutes.
Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of parmesan cheese.
