Ingredients
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1 -2 tablespoon olive oil
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1 red bell pepper, chopped
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1 small onion, chopped
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1 (1 lb) can mashed pumpkin
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1 cup vegetable stock or 1 cup vegetable broth (can sub. chicken flavor)
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1 cup evaporated milk
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1 -3 ounce cream cheese, cubed
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3 cloves minced garlic
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1/4 teaspoon ginger
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1/4 teaspoon nutmeg
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1 dash hot sauce
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1 lb bulk sausage, cooked,drained
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dry white wine
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enough cooked penne pasta, for 4 servings
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1/2 toasted pine nuts
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chopped fresh parsley
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1 carrot, chopped
Instructions
- In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
- In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
- In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
- Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
- Serve over hot pasta, garnish with pine nuts and parsley.
- *Ifsauce is too thick for your liking, add a little dry white wine to it.