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Featured Cookbook
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North Country Corn Chowder
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Sausage Sandwiches
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Tuscan-Style Chicken Cutlets with Creamy Spinach
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Pasta with Pumpkin and Sausage
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Crab Cakes and Roasted Red Pepper Sauce
Book Description
This collection of greatest hits featuring popular comfort foods, includes a buttery Chicken Fricassee, zesty Pepper Steak, and Stovetop Macaroni and Cheese
... (more)
Comfort Foods
Authors: Rachael Ray
Date: January 2001
ISBN: 1891105051
Publisher: Lake Isle Press
Hardcover
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This dish is a fall favorite of my family.
Servings: 4 as an entrée, 8 as an appetizer
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2 drizzles extra-virgin olive oil
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1 pound bulk sweet sausage
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1 medium onion, chopped fine
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4 cloves garlic, minced
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1 bay leaf, fresh or dried
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4 to 6 leaves fresh sage, slivered (about 1 1/2 tablespoons)
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1 cup dry white wine
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1 can (14 ounces) chicken broth
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1 cup canned pumpkin
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1/2 cup heavy whipping cream
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2 pinches ground cinnamon
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3 pinches ground nutmeg
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Coarse salt and black pepper, to taste
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1 pound penne rigate or rigatoni pasta, cooked until al dente
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Romano or Parmigiano cheese, for grating over pasta
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In a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat. Add second drizzle of oil to pan and sauté onion and garlic 5 minutes, till soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add broth and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes.
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To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with freshly grated Parmigiano or Romano cheese.
More From This Book:
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North Country Corn Chowder
-
Sausage Sandwiches
-
Tuscan-Style Chicken Cutlets with Creamy Spinach
-
Pasta with Pumpkin and Sausage
-
Crab Cakes and Roasted Red Pepper Sauce
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