Chorizo and Pumpkin Pasta

It’s October and I love pumpkin.  Even though it’s not autumn here (it’s spring, quickly approaching summer), I feel a need to have pumpkin dishes in October. I really enjoyed this dish!  The chorizo and pumpkin go really nicely together. This is an easy, quick dish perfect for a weeknight meal.

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.