Rachael Rays Penne Wise Pumpkin Pasta Food

PENNE WITH PUMPKIN AND SAUSAGE

Steps:

• In a large mixing bowl, season pork with salt and pepper
• Add 4 leaves sliced sage, thyme, vinegar, wine, chili flakes, fennel, granulated onion, garlic and nutmeg
• Combine and chill several hours or overnight
• Preheat oven to 400°F
• Place half the pumpkin or squash in small pot with stock, onion, bay and salt, and bring to simmer
• Cook until very tender 15-20 minutes
• Remove onion and bay, and purée with immersion blender--sauce should be loose and just coat spoon
• Coat the remaining squash in olive oil and season with salt, pepper and nutmeg, and roast 20 minutes until tender
• Bring a large pot of water to a boil for the pasta
• Heat butter in a small skillet over medium heat
• When foam subsides, fry sage leaves in 2 batches until crisp; drain
• Pour brown sage butter into pumpkin purée and stir to combine
• Heat 1 tablespoon olive oil in large skillet over medium-high heat
• Add sausage and brown and crumble
• Salt water and cook pasta to al dente
• Remove roast squash from oven
• Add the pumpkin purée to sausage and stir in a half cup of starchy cooking water just before draining pasta
• Stir in crème fraîche, remove from heat
• Drain pasta and toss with sausage, sauce and roast squash
• Top with crispy fried sage leaves and cheese, serve

RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA

Steps:

• bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
• while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
• Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
• Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
• Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

PENNE-WISE PUMPKIN PASTA

Steps:

• Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
• In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.