Adapted from the cookbook "Nick Stellino's Family Kitchen", this is a favorite for fall pumpkin.
*Note: If using fresh pumpkin, remove the seeds and roast in 350ºF oven until tender. Puree in a food processor, allowing any excess moisture to drain. Depending on the variety of pumpkin being used, there may be a lot of excess water.
1. In a large high-walled saucepan, saute the sausage until browned, breaking up as you cook. Once cooked, remove to a covered bowl and set aside.
2. Drain all but 1 tbsp of the drippings from the pan. Add a little additional olive oil and saute the onion, garlic, sage and red pepper flakes until starting to brown.
3. Add the sausage back to the pan and bring up to temperature. Deglaze the pan with the white wine, scraping up any browned bits.
4. Add the pumpkin puree, stock and cinnamon and reduce the heat to low, allowing the sauce to come to a simmer. Simmer for 30 minutes to allow the flavors to thoroughly combine an the sauce to thicken to a velvety consistency.
5. Meanwhile, cook the pasta to al dente. Combine with an appropriate amount of sauce to taste, and serve topped with parmesan cheese. Enjoy!
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 681 | ||
Calories from Fat: 342 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 121.8mg | 37 % | |
Sodium 880.8mg | 30 % | |
Potassium 731mg | 19 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 54.6g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 681
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