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 teaspoon extra virgin olive oil

¾  lb. Sweet Italian Sausage either ground or links cut into small pieces

1/2 cup finely diced yellow onion

¼ teaspoon salt

1 cup canned Pumpkin Puree 

8-10 Sprigs of fresh sage cut in a chiffonade or small strips

1 ½ cup chicken stock

3/4 cup half and half or whole milk

1/4 teaspoon 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, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes. 

Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.  

Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine.  Add pasta and cook together for 2 minutes stirring occasionally. Turn the heat off and Top with Parmesan cheese.  Serve immediately with more Parmesan.







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