Penne with Sausage and Pumpkin
This is one of the new APB recipes and is featured in Rachael's new app Tasty Bytes.
- 1 small sugar pumpkin
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
- Salt and pepper
- 1 pound penne or whole wheat penne
- 1 pound bulk, good-quality Italian sweet sausage
- 3 large shallots, finely chopped
- 3 to 4 cloves garlic, finely chopped
- A handful of fresh sage leaves, very thinly sliced
- 1 cup dry white wine
- 1 cup chicken stock
- Freshly grated nutmeg
- 1/2 cup cream
- Freshly grated Parmigiano-Reggiano
Yields: Serves 4-6
Preheat oven to 425°F.
Split pumpkin in half, scoop out seeds, rinse and dry them, and arrange them on a small baking sheet.
Drizzle the pumpkin with a light layer of EVOO and season liberally with salt and pepper. Roast pumpkin until very tender. Scoop out pumpkin flesh and add to food processor. Puree until smooth.
Bring a large pot of water to a boil. Salt water and cook pasta to al dente.
Meanwhile, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Add sausage to pan, brown and crumble it as it cooks. Add shallots and garlic, and cook to tender, 3-4 minutes. Add sage and deglaze the pan with wine.
Stir pumpkin puree into pan and thin it out with the stock to form a sauce. Season with salt, pepper and freshly grated nutmeg to taste. Reduce heat to low and stir in cream, a couple of turns of the pan.
Reserve a little starchy cooking water before draining the pasta. Toss pasta with sauce, using the cooking water if the mixture gets a little too tight. Top pasta with cheese and serve.
kitchen tipssee all »
- latest show clips
- celebrity friends
- cooking videos
- rachael between the scenes
- backstage pass
- tips and stories
- be on the show
- set tour
- audience tickets
- rachael's bio
- what's rach wearing
- rach on the radio
- follow us on twitter
- join us on facebook