Ingredients:
2 tablespoons olive oil
1 lb sweet Italian sausage links, skin removed
4 cloves garlic, chopped
1 medium onions, chopped
1/2 teaspoon caraway seeds
1 bay leaves
1 teaspoon sage ( I use Bell’s seasoning)
1/2 cup white wine
1 1/2 cups chicken stock
1 cup canned pumpkin
1 tablespoon peanut butter
1/2 cup heavy cream
1 pinch ground cinnamon
1/2 teaspoon ground nutmeg
salt & pepper
1 lb penne or 1 lb rigatoni pasta, cooked al dente
grated parmesan cheese
Directions:
Add 1 T olive oil in a large skillet over medium high heat.
Break up sausage and brown in pan.
Transfer sausage to a paper-lined plate.
Drain fat from skillet and return to heat.
Add 1 T olive oil, and then the onion and garlic.
Saute 3-4 minutes until onions are tender.
Add bay leaf, sage, and wine to the skillet.
Simmer over medium heat for 2-3 minutes.
Add chicken stock, pumpkin, and peanut butter, and stir to combine.
When mixture starts to bubble, add sausage, and stir in cream.
Add remaining seasoning to sauce.
Drain cooked pasta and add to sauce, combine, heat for 1 minute.
Serve pasta and sauce with grated cheese.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.