Chorizo and pumpkin pasta
1 package cured chorizo sausage
2 -3 cloves garlic, minced
1 large onion, finely chopped
2 teaspoons dried sage
1 bay leaf
2 cups chicken stock
1 can pumpkin puree
½ cup milk
1/8 teaspoon chipotle powder
½ teaspoon ground nutmeg
Salt and pepper to taste
1 lb bow tie pasta
Parmesan (optional)
Brown sausage in a tablespoon of olive oil in a large skillet. Remove sausage and drain on paper towels. Drain oil and rinse out pan then add a tablespoon of oil and saute onions and garlic until translucent. Add bay leaf, sage, chicken stock, nutmeg and chipotle powder to the pan. Let it cook down for a minute or two then add the pumpkin. Add the sausage back to the pan and then add it the milk. Allow the sauce to cook 5-10 minutes. Add salt and pepper to taste. While the sauce is cooking, prepare the pasta. Remove the bay leaf from the sauce, drain the pasta, mix together and serve.
I also added a few shavings of parmesan to the finished dish.
