EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 27 1. Bring a large pot of salted water to a boil and cook pasta according to package directions; rinse, drain, and set aside. 2. In an extra large saucepan or wok over medium heat, melt butter with olive oil; add onion and cook until transparent and lightly golden. Add garlic, season lightly with salt and pepper, and cook for one more minute while stirring constantly. Transfer onions and garlic to a bowl and add crumbled sausage to the still-hot pan. Cook through and return onion and garlic back to the pan. 3. Add wine, broth, pumpkin, and red pepper flakes to the onion, garlic, and sausage. Bring to a boil, and then reduce heat to low and simmer for one minute. Stir in sour cream, parsley, and salt and pepper to taste. Add pasta, and stir until pasta is fully coated in sauce. Serve immediately with parsley sprigs and parmesan. Makes 4 servings. 3 cups penne pasta 1 tablespoon butter 1 teaspoon extra virgin olive oil 1 small yellow onion, diced 3-4 cloves garlic, smashed and minced 1 mild Italian sausage, crumbled 1/3 cup red wine 1 cup chicken broth 1 cup pumpkin puree 1/2 teaspoon red pepper flakes (optional) 1 heaping tablespoon sour cream A handful of fresh parsley, chopped (plus more for garnish) Salt and pepper, to taste Freshly grated parmesan, to serve Pumpkin and Sausage Penne The pasta cooks while the thick pumpkin and red wine sauce is being prepared, making this an easy 20-minute meal.