Pumpkin Pasta with Polish Sausage

SHARE
SERVINGS
4
PREP TIME
10
MIN
COOK TIME
25
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • 2 TABLSPOONS EXTRA VIRGIN OLIVE OIL, DIVIDED
  • 1 PACKAGE FARMER JOHN® CLASSIC POLISH SAUSAGE, CUT INTO ½-INCH THICK SLICES
  • 1 MEDIUM ONION, CHOPPED
  • 4 CLOVES GARLIC, CHOPPED
  • 1 CUP DRY WHITE WINE
  • 4 TO 6 SPRIGS FRESH SAGE, LEAVES CHOPPED (ABOUT 2 TABLESPOONS)
  • 1 FRESH OR DRIED BAY LEAF (OPTIONAL)
  • 1 CUP CHICKEN STOCK
  • 1 CUP CANNED PUMPKIN
  • ½ CUP HEAVY CREAM
  • ½ TEASPOON GROUND NUMEG
  • 1/8 TEASPOON GROUD CINNAMON
  • 1 POUND BOWTIE PASTA, COOKED AL DENTE
  • PARMEGIANO CHEESE FOR GRATING
  1. HEAT 1 TABLESPOON OLIVE OIL IN LARGE DEEP SKILLET OVER MEDIUM-HIGH AND COOK SAUSAGE UNTIL LIGHTLY BROWNED. REMOVE FROM SKILLET AND TRANSFER TO PAPER TOWEL LINED PLATE.
  2. IN SAME SKILLET OVER MEDIUM-HIGH HEAT ADD REMAINING 1 TABLESPOON OIL AND COOK ONION AND GARLIC, STIRRING OCCASIONALLY, 3 TO 5 MINUTES OR UNTIL ONIONS ARE TENDER AND GARLIC IS FRAGRANT.
  3. ADD WINE, SAGE AND BAY LEAF AND CONTINUE COOKING UNTIL WINE IS REDUCED BY HALF. STIR IN CHICKEN STOCK AND PUMPKIN. STIR UNTIL SAUCE COMES TO A SIMMER.
  4. ADD SAUSAGE TO SKILLET. REDUCE HEAT AND STIR IN CREAM, CINNAMON AND NUTMEG. IF DESIRED, SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER.
  5. SIMMER, STIRRING OCCASIONALLY, 5 TO 7 MINUTES OR UNTIL SAUCE IS THICKENED. REMOVE BAY LEAF.
  6. ADD PASTA TO SAUCE AND TOSS TO COAT. SERVE WITH GRATED PARMEGIANO CHEESE.
TWIST ON A CLASSIC: SPICE THIS CLASSIC PUMPKIN SAUCE UP WITH THE ADDITION OF A LITTLE FINELY CHOPPED CHIPOTLE PEPPER IN ADOBO AND A DRIZZLE OF MAPLE SYRUP. GARNISH WITH FRESH SAGE LEAVES.