Pumpkin Pasta with Polish Sausage

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SERVINGS
4
PREP TIME
10
MIN
COOK TIME
25
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • 1 pkg. FARMER JOHN® CLASSIC POLISH SAUSAGE, cut into 1/2-inch thick slices
  • 2 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 cup dry white wine
  • 4 to 6 sprigs fresh sage leaves, chopped (about 2 tbsp.)
  • 1 bay leaf, fresh or dried
  • 1 cup chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream
  • 1/2 tsp. nutmeg
  • 1/8 tsp. cinnamon
  • 1 lb. bowtie pasta, cooked al dente
  • Parmigiano cheese, for grating
  1. Heat 1 tbsp. olive oil in large, deep skillet over medium-high. Add sausage slices and saute until lightly browned. Transfer sausage links to paper-towel-lined plate to drain.
  2. Add remaining 1 tbsp. oil to same skillet, along with garlic and onion. Cook for 3 to 5 minutes over medium-high heat until onions are tender.
  3. Add wine, sage and bay leaf. Reduce wine by half, about 2 minutes. Stir in chicken stock and pumpkin; cook and stir until sauce comes to a simmer.
  4. Add sausage slices to sauce. Reduce heat and stir in cream. Stir in cinnamon and nutmeg; salt and pepper to taste. Simmer for 5 to 10 minutes, until sauce is thickened. Remove bay leaf before serving.
  5. Combine sauce with pasta; toss over low heat for 1 minute. Garnish with shaved cheese and sage leaves and enjoy!