I wait all year for the fall. I know it sounds a bit crazy, but it’s my favorite time of the year. I love the flavors, the weather, and the fact that the holidays are right around the corner!
Of all of the fall foods, I think pumpkin is my favorite. Unfortunately, my husband doesn’t agree. With the exception of pumpkin roll, he could do without pumpkin entirely. This pasta was no exception to the rule – I absolutely loved it, but my husband wasn’t a huge fan (although he did eat it). I had some maple sausage and pumpkin puree in the refrigerator, so pasta was the logical next step (at least for me). Instead of adding cream or milk, I paired the pumpkin with some sweet white wine (both in the dish and to drink while I was cooking). The resulting pasta was exactly what I had hoped for – light and flavorful with a hint of spice.
Farfalle with Sausage and Pumpkin
- 10 ounces farfalle (of course, I used Barilla Plus)
- 1 pound maple pork sausage (casings removed)
- 1 large sweet onion, diced
- 1 teaspoon rubbed sage
- 1/2 teaspoon cinnamon
- Kosher salt
- 1 cup sweet white wine
- 1 cup pumpkin puree
- Freshly grated parmigiano reggiano
Prepare the farfalle according to the package directions. Drain and set aside.
Meanwhile, in a large skillet, brown the sausage over medium heat. Add the diced onion, rubbed sage, and cinnamon. Season with a small amount of salt. Continue to cook for 3-4 minutes until the onions are soft.
Deglaze the pan with the white wine, scraping any bits off of the bottom of the pan. Stir in the pumpkin puree forming a sauce with the white wine. Simmer for a few minutes.
Add the cooked farfalle to the skillet, tossing to evenly coat the pasta with the sausage and pumpkin sauce. Serve immediately topped with freshly grated parmigiano reggiano cheese.