Ingredients
1 pound penne (pasta with lines)
1 tablespoon extra virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1 medium onion, finely chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
10 sage leaves, cut into thin slivers
1 can pumpkin puree (14 ounces)
1 cup shredded Pecorino Romano cheese
1 bunch chives, chopped
Salt and freshly ground pepper
Preparation
Fry sage leaves in butter until crispy. save butter.
Heat a medium nonstick skillet over medium-high heat. Brown the sausage, breaking it up with the back of a spoon. Transfer sausage to a paper towel-lined plate.
Add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, then continue to cook a couple of minutes.
Roast some pieces of butternut squash.
Cook remaining butternut squash in chix broth, and cream the butternut squash.
Mix butter together with roasted pieces of squash, fried sage and creamed pumpkin, pasta, sausage, fried sage leaves, creamed butternut squash, and toss to coat the pasta with the sauce. Blend with crem fresh and garnish with parmesan cheese. Taste and check seasoning, adding salt and pepper to taste.
Serve the pasta garnished with a sprinkle of chives.
