1 tablespoon extra-virgin olive oil, plus 1 tablespoon
6 links of chicken sausage, any flavor
1 tablespoon of minced garlic
1 medium onion, finely chopped
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
Coarse salt and black pepper
1 pound whole wheat penne rigate, cooked to al dente
Handful of Arugula
Romano or Parmigiano, for grating
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat. Season the sauce with salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and Arugula.
Tuesday night, we watched 30 for 30. Did anyone catch the 30 for 30 Series on ESPN? It was on the 2004 Boston Red Sox. Specifically the ALCS- American League Championship Series between the Red Sox and the Yankees where the Sox came back from being down 0-3 to win the series 4-3. Remember this night?
This is the night of Game 7, where my team won 10-3. Well, my friend Stephanie and I were at Cask n Flagon. Which is the corner bar in that crowd picture. ESPN cameras were also there and I got tons of calls that night saying people saw me on TV. But this is before DVR so I never actually saw the footage, until now. Do you see me??
Moving on. I digress.
Wednesday night was my husbands birthday and we went out in the North End. I'm planning a huge family dinner party on Sunday to celebrate so I will talk more about his birthday then. In the meantime, want to see the most random meal I've ever put together in my life??
Well, it started with Grilled Vegetables. I used my grill pan to grill eggplant, zucchini, summer squash and sweet potatoes. After grilling the vegetables, I decided to make a lasagna with these veggies as the noodles. This was a combination of two recipes I've made before- my Vegetable Torte and Zucchini Quinoa Lasagna.