Happy Halloween Y'all!
I wanted to share this recipe that I love! I make it every year. It's a Rachel Ray recipe.
One of the ingredients is 1 can of pumpkin. So while we were shopping I let Adam know that Darby said there was a shortage of canned pumpkin again this year and we might not be able to find it. The funny thing about that is Adam does not flinch when I start a sentence with "Darby said..." I don't know Darby, I just read her blog. But my friend Shaina and I talk like we know her.
I had to have Adam snap this picture when we located the ingredient. So don't worry Darby!! If you run out of canned pumpkin just call me (since we're friends and all) and I'll send you some!!
Here's the Recipe! Enjoy!
2T. olive oil
1lb. ground Italian Sausage
4 cloves garlic, chopped
1 medium onion, minced
1 bay leaf
1 cup dry white wine
1 cup chicken stock
1 can of pumpkin
1 small carton of heavy cream (3 turns around the pan)
dash of cinnamon
1/2 t. nutmeg
salt and pepper
1 box penne regate, cooked. *I substituted brown rice pasta here.
Grated Parmesan cheese
Heat a skillet with oil. Add sausage, garlic and onion and cook until sausage is done and onions are soft.
Add in Bay leaf and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir sauce until it bubbles. Reduce heat and stir in the cream. Season with cinnamon and nutmeg. Add salt and pepper to taste. Simmer for about 5-10 minutes to thicken the sauce.
Remove the bay leaf from the sauce and combine with pasta. Top with grated Parmesan cheese!
It's not paleo but it's delicious! Enjoy a cheat :)