Pasta With Pumpkin And Sausage Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup canned pumpkin

1 cup chicken stock, canned or paper container

1/8 teaspoon ground cinnamon

1 cup dry white wine

Pumpernickel or whole grain bread, as an accompaniment

Coarse salt and black pepper

1 bay leaf, fresh or dried

1 pound penne rigate, cooked to al dente

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1/4 small red onion, thinly sliced

1/2 teaspoon ground nutmeg, ground or freshly grated

1 pound triple-washed spinach, de-stemmed

1 teaspoon grain mustard

1/4 cup olive oil

4 cloves garlic, cracked and chopped

1/2 cup (3 turns around the pan) heavy cream

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 medium onion, finely chopped

1 small Golden Delicious apple, quartered, cored, and sliced

1 tablespoon (a good drizzle) honey

1 1/2 tablespoons (a couple of splashes) apple cider vinegar

Romano or Parmigiano, for grating

1 pound bulk sweet Italian sausage

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