Pasta with pumpkin and white sausage

Ingredients for 3 servings:

• 350 g pumpkin(s) (butternut or nutmeg squash), net weight
• 500 g pasta e.g. Penne Rigate
• 4 white sausages
• 1 m.-sized onion(s)
• 1 garlic clove(s) (garlic fans use 2)
• 250 ml dry white wine
• 250 ml chicken broth
• 200 g crème fraîche or sour cream
• 1 bay leaf
• 2 tbsp sage, chopped
• ½ tsp, crushed cinnamon powder
• some nutmeg, freshly grated
• some salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

easy, takes some time

Peel and deseed the pumpkin, dice or coarsely grate, cook in half of the chicken stock until soft, and then roughly puree. Peel the skin off the white sausages, cut the sausages into slices about 1/2 cm thick, and fry them brown on both sides in 1 tablespoon of oil. Remove from the pan and place on kitchen paper to drain. Add the remaining oil to the pan, finely chop a medium onion, and sauté the chopped or crushed garlic. Add the bay leaf, chopped sage, and wine, and reduce by about half. Add the remaining chicken stock and the pureed pumpkin, mix, and bring to a boil briefly while stirring, then reduce the heat to 3.5 on a scale of 1-9. Add the crème fraîche or sour cream, as well as the cinnamon, nutmeg, pepper, and salt. (Season carefully with salt, as the white sausages already contain salt. It’s best to add more salt at the very end if necessary.) Let it thicken slightly over medium heat, stirring occasionally. Finally, add the white sausage slices to the sauce and simmer briefly until the sausage slices are hot again. Meanwhile, cook the pasta until al dente. Drain, mix well with the pumpkin sauce, and let it simmer on the turned-off stove for one to two minutes. Before serving, sprinkle with Parmesan and sage, if desired. Spinach salad or lamb’s lettuce goes very well with this.