|1||(500g) Maple Leaf® Sausage Meat|
|2 tbsp||(30 mL) Butter|
|1||Small onion, finely chopped|
|3||Cloves garlic, minced|
|2 cups||(500 mL) Pumpkin puree|
|2 cups||(500 mL) Chicken broth|
|2 cups||(500 mL) Whipping cream|
|1/2 tsp||(2 mL) Ground nutmeg|
|Salt and pepper|
|1 lb||(450 g) Penne pasta|
|1/4 cup||(60 mL) Freshly grated Parmesan cheese|
|2 tbsp||(30 mL) Chopped fresh parsley|
HEAT a large skillet over medium-high. Cook the sausage, breaking apart with the back of a wooden spoon until golden brown and crumbly. Remove from the pan using a slotted spoon and set aside. Discard the drippings from the pan and wipe clean.
HEAT butter in the same pan over medium heat. Add onion and garlic. Cook for 4-5 minutes or until softened. Whisk in pumpkin, broth, whipping cream and seasoning. Simmer for 8-10 minutes or until thickened. Adjust seasoning to taste.
MEANWHILE bring a large pot of salted water to a boil and cook pasta, uncovered over medium-high until al dente, about 9 minutes. Drain well.
RETURN sausage to the pumpkin cream sauce. Stir in pasta; cook for 2-3 minutes or until thick. Stir in parsley and sprinkle with parmesan cheese just before serving.
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