Farfalle with Sausage, Sage and a Pumpkin Cream Sauce

This is a super easy and delicious fall pasta dinner.  I usually have most if not all the ingredients in my pantry and frig.  If you don't have fresh sage, you can use dried.  Farfalle is my go to pasta for this dish, but you can use any short pasta you have on hand. I cook with a Chardonnay in this recipe, but you can leave it out and double the chicken stock :-(   I drink the Chardonnay I opened to cook with to drink, so always cook with good wine.  Cheers!

Serves 4-6

1 lb. Farfalle or any short pasta

1 lb. Sweet Italian Sausage either ground or links cut into small pieces

1/2 cup finely diced yellow onion

1 cup canned Pumpkin Puree. 

1 tbsp. Extra virgin olive oil

7-10 Sprigs of fresh sage cut in a chiffonade or small strips

1 cup dry wine.  I use Chardonnay 

1 cup chicken stock

3/4 cup half and half or whole milk

1/4 tsp. pepper

1/2 cup grated Parmesan Cheese 


Cook pasta according to directions.  Drain the pasta well.

In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage until it is brown.  Take sausage out of the pan with a slotted spoon and pour out all but 1 tbsp. of oil left in the pan. 

Saute onion and sage until tender.  This will take 5-6 minutes. 

Add wine and reduce by half.  When reduced, add chicken stock, pumpkin, pepper and sausage into the pan. Stir to combine. 

Once the pumpkin sauce starts to bubble, add cream and stir. Cook for 3-4 minutes, then add pasta and stir well to combine.  Top with Parmesan.




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