As you all know, ‘tis the season for pumpkins and sausage, and I just found a splendidly homey, yet gourmet-ish, recipe that combines the two: sauteed onions and garlic, browned sausage, white wine, fresh sage, pumpkin, cream, nutmeg, and cinnamon, with Parmesan cheese grated on top. If I had to categorize my food, this sauce would fit under the title of October Comfort Food; it goes hand-in-hand with wood stoves and crunchy leaves.
Pumpkin-Sausage Cream Sauce
Adapted from Simply In Season
1 pound, or less, bulk sausage
1 onion, chopped
4 cloves garlic, minced
1 bay leaf
1-2 tablespoons fresh sage
1 cup white wine
1 cup water
1 cup pumpkin, cooked and mashed
½ cup cream
one or two pinches cinnamon
1/4 – ½ teaspoon freshly grated nutmeg
salt and black pepper as needed
Parmesan cheese, optional
Brown the sausage in a kettle or skillet. Scoop the sausage into a bowl and set aside. Add a little white wine to the pan to deglaze it, and add the onion and garlic and, if necessary, a little olive oil, and saute until golden and soft. Add the bay leaf, sage, and wine and simmer for a couple minutes to reduce the liquid by about half. Add the water and pumpkin and heat through. Add the sausage. Turn the heat down to low and pour the cream into the sauce, making sure that it does not bubble (you don’t want it to curdle). Add the cinnamon, nutmeg, salt, and black pepper. Serve the cream sauce over pasta (or rice), sprinkling it with Parmesan cheese, if desired.
