Thursday, February 12, 2009

Pasta with Pumpkin, Sausage and Sage



I have recently fallen in love with the herb fresh sage. It seems everytime I go to the grocery store, I pick up a package of the pretty leaves. They make just about every dish you can think of taste very special and elegant. And yummy. Flappery. :)

So I had some sage, sausage and squash along with a late night at work. This is what I came up with. You can have this ready in a half hour if you are a speedy veggie chopper. I adapted this recipe from some classic versions out there, and I flapperfied it by using whole grain pasta and turkey sausage instead of pork sausage and white pasta.

A few simple but high quality ingredients make fancy, happy, flapper food: fresh herbs, a good parmiggiano reggiano, and white wine that you would enjoy drinking out of a glass (not that bottled cooking wine!) Enjoy!

(Pics coming soon, bear with me--I just moved and have to find my USB port!!)

INGREDIENTS:

1 tablespoon extra-virgin olive oil, plus 1-2 tablespoons
1 pound sweet Italian turkey or chicken, removed from casing
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
6-8 sprigs sage leaves, cut into chiffonade
1 cup dry white wine
1 cup chicken stock, canned or paper container
1-2 cups of diced winter squash (pumpkin, butternut or acorn squash works nicely)
1/2 cup soy creamer or half and half
1 pinch cinnamon
2 pinches ground nutmeg
Coarse salt and black pepper
1 pound whole grain pasta (penne rigate is nice!), cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

DIRECTIONS:
1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the squash in it. Remove from pan to a dish. Add a little more oil if pan is dry, and add sausage to pan, browning and breaking up with a wooden spoon. Remove from pan and pile on top of the squash in the dish.

2. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

3. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and squash, stirring until liquid comes to a bubble. Smash half the squash with a potato masher and keep some of it in dice shape. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

4. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and a couple sage leaves. Pretty!

5. Serve pasta with pumpernickel or whole grain bread and a nice salad of arugula, thinly sliced pear or apple, and red onion. Drizzle salad with a little balsamic vinegar, olive oil and salt, and freshly cracked black pepper. Eat. Smile.

6. Enjoy leftovers for lunch the next day and smile again. ;-)

1 comments:

vik4re said...

sounds delicious, D! - V :)

 
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