Pasta with Sausage and Pumpkin Sauce

Pasta Con Il Sugo Di Zucca and Salsiccia

Cooking With Nick Stellino
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Ingredients:

4 Tbsp.of Olive Oil.
I Pound of Italian Hot Sausage.
1 Cup of Chopped Onion.
10 Garlic Cloves thickly sliced.
3 Tbsp. of Chopped fresh sage .
1 ¼ Cup of white wine.
¼ Tsp. Cinnamon
1 ¼ Cup of Pumpkin Puree
2 Cups of Chicken Stock
1 Pound of Pasta: Penne, Penne Rigate, Tortiglioni or Rigatoni.
6 Tbsp. Parmesan cheese. (optional)

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Serves 6-8
Printable Version
In a large skillet (12 Inches) pour I Tbsp. of olive oil cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back a wooden spoon break up the sausage in small bite-size pieces while it is browning. Turn off the heat , using a slotted spoon, place the sausage in a bowl, cover and set aside. Keep about 1 tbsp. of the oil left in the pan discard the rest.
Add the remaining three tablespoons of olive oil, and cook over medium heat for 3 minutes. Add the onion, garlic and the chopped sage, cook for 10 minute, stirring well until the onion and the garlic start to brown. .( If you like it real spicy add an optional ¼ tsp. of red pepper flakes).
Add the reserved sausage and cook for 2 more minutes, stirring well. Add the wine and deglaze the pan cook for 8 more minutes stirring well, to dislodge the brown bits at the bottom of the pan.
Add the pumpkin puree and cook for two minutes ,stirring well.
Add the chicken stock(add an optional ¼ tsp. of cinnamon), bring to a boil over high heat , then reduce heat and simmer for 30 minutes.
While the sauce is cooking bring a large pot of water to a boil (Add 2 optional tbsp. of Salt). When the water reaches a rolling boil add the pasta and cook according to the instructions in the box. When the pasta is cooked, drain it well in a colander over the sink. Pour the pasta back in the pot add the sauce and cook over medium heat for 3-5 minutes, stirring constantly. Remove the pan from the heat, add the optional parmesan cheese and serve.
Chef’s Tip:
There are different cooking times which apply depending on the brand and the type and shape of pasta that you use. Always read the instructions on the box first before you add the pasta to the boiling water. For example "Cappellini a.k.a. Angel Hair" will cook a lot faster than Spaghetti or Penne. Lastly "fresh" pasta will always cook faster than dry pasta. Italians in general prefer pasta cooked "Al Dente" which means slightly undercooked.
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