Saturday, November 10, 2012

Pumpkin Sausage Bow Tie Recipe

If you want a new dish that screams fall, this was a pleasant surprise. I actually had this at a fine dining restaurant last year and have been trying to recreate it since, well this time I did it! If you like pumpkin, cinnamon and cream your in for a treat!

2 cups dry Pasta of choice cooked and drained to package directions, set aside tossed with 3 tablespoons olive oil and 2 tablespoons grated Romano cheese, keep warm. This makes two servings so double the recipe for more servings.

1/2 pound  loose ground hot sausage or 4 links with casings off
3 minced garlic cloves
3 or 4 fresh basil leaves
1 cup chicken broth
1/3 cup Chablis white wine
1/3 cup pumpkin puree canned or fresh click here for freshly made "how to"
pinch of nutmeg
1/8 teaspoon cinnamon
4 tablespoons heavy cream
3 tablespoon grated Romano cheese
salt, pepper to taste

In a large fry pan saute sausage in 2 tablespoon olive oil until the pink is all gone. Drain on paper towels, set aside. Add the garlic to the pan with whatever drippings are left. Saute one minute . Add wine, simmer around 4 minutes on high.
Lower the heat to simmer, add the broth, pumpkin salt, pepper, nutmeg and cinnamon. Cook 1 minute. Add the sausage and cream. Toss this over the pasta generously adding grating cheese and either chopped basil. Garnish with grated fresh nutmeg or cinnamon.

+claudia lamascolo  Author
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