Pumpkin Sage Pasta

Ingredients

  • ½ cup
  • ½ cup
  • 1 lb
  • 1 lb
  • 1 medium
  • 1 medium
  • ½ lb
  • + 59 more ingredients
    • (mini or regular)
    • (mini or regular)
    • 1 (15 ounce) can
    • ½ cup
    • 1 -2 teaspoon
    • ¼ teaspoon
    • clove
    • ¼ teaspoon
    • clove
    • 1 (15 ounce) can
    • 1 ½ cups
    • 1 ½ cups
    • (to taste)
    • 1 bunch
    • 1 bunch
    • ½ cup
    • 4
    • 1 cup
    • cooked penne
    • ½ lb
    • cooked penne
    • 1 tablespoon
    • extra virgin olive oil
    • 1 tablespoon
    • extra virgin olive oil
    • ground sausage
    • ground sausage
    • onion, chopped
    • onion, chopped
    • 4
    • garlic cloves, chopped
    • garlic cloves, chopped
    • dry white wine
    • dry white wine
    • chicken stock
    • chicken stock
    • heavy cream
    • 1 cup romano cheese or 1 cup
    • asiago cheese, shredded
    • asiago cheese, shredded
    • ½ teaspoon
    • salt
    • (to taste)
    • ½ teaspoon
    • salt
    • (to taste)
    • ¼ teaspoon
    • pepper
    • (to taste)
    • ¼ teaspoon
    • pepper
    • chives, chopped
    • chives, chopped
    • heavy cream
    • dried sage
    • pumpkin puree
    • pumpkin puree
    • 1 cup romano cheese or 1 cup
    • asiago cheese, shredded

1 Heat a medium, non-stick skillet over medium-high heat. 2 Add extra virgin olive oil and brown the sausage, breaking it up. 3 Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. 4 Add the wine and return ...

View full recipe at SpringPad

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