Ingredients:
- 2
tablespoon
olive oil
- 1
lb
hot Italian turkey sausage
- 1
onion, finely diced
- 4
teaspoon
minced dehydrated garlic
- 1
dried bay leaf
- 2
teaspoon
dried sage
- 1
cup
dry white wine
- 2
tablespoon
chicken broth powder
- 1
cup
water
- 1
cup
canned pumpkin
- 1/2
cup
heavy cream
- 1/2
teaspoon
ground cinnamon
- 1/2
teaspoon
ground nutmeg
- 1
lb
cooked penne
-
Coarse salt and pepper (to taste)
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Directions:
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Directions:
Heat pan over medium high heat, add 1 Tbsp olive oil, cook sausage. Remove from pan to drain on paper towels. Add 1 Tbsp oil, saute onion and garlic 3-5 minutes, till tender. Add bay leaf, sage and wine, cook to reduce wine by half, about 2 minutes. Add chicken broth, water and pumpkin; stir to combine. Continue stirring until sauce bubbles. Return sausage to pan, reduce heat, add cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer 5019 minutes. Remove bay leaf. Serve over cooked pasta.
Makes 6 servings.
Recipe courtesy of Frontier Natural Products Co-op.
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