Linguine with Pumpkin Sauce and Crumbled Sausage

This is a delicious recipe, perfect for the cold fall and winter months. While the recipe calls for linguini, you could easily substitute with your favorite pasta. We like Rustichella Egg Pappardelle. Makes 4 servings Preparation Time: 20 minutes

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Ingredients

4 Tbs extra virgin olive oil divided
1 sm onion diced
20 oz pumpkin seeded, diced
salt and pepper to taste
2 Tbs heavy cream plus extra
8 oz Italian Sausage crumbled
1 lb linguine pasta
1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. In a skillet over medium heat, warm 2 T olive oil. Add the onions and saute until soft. Add the cubed pumpkin and season with salt and pepper. Cook until tender, about 10 minutes.
2. Transfer mixture to a food processor or blender and add the cream. Puree until smooth and creamy. Add more cream if necessary.
3. Bring a large pot of water to a boil.
4. In a skillet over medium heat, warm remaining 2 T oilive oil. Add the crumbled sausage annd cook until sausage is brown and cooked through.
5. Add salt to the boiling water and carefully add the pasta. Cook until al dente.
6. Drain pasta and add it to the skillet with the sausage. Add the pumpkin cream and Parmegiano-Reggiano cheese and toss.
7. Serve on a large platter.

Notes

Amount Per: 1 Serving Calories: 664.89 Total Fat: 26.52g Saturated Fat: 5.32g Cholesterol: 45.3g Sodium: 758.57g Potassium: 471.72g Total Carbohydrates: 85.38g Fiber: 6.75g Sugar: 5.05g Protein: 22.55g

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