Scare your family tonight with how eerily awesome this is!!!
3/4 cup uncooked penne pasta
2 Italian sausage links, casings removed
1/2 cup chopped sweet onion
1 garlic clove, minced
1 tsp olive oil
1/3 cup white wine or chicken broth
1 bay leaf
3/4 cup chicken broth
1/3 cup canned pumpkin or fresh pumpkin puree
3 tsp minced fresh sage, divided
1/8 tsp each salt, pepper and ground cinnamon
Dash ground nutmeg
3 tbsp half-and-half cream
2 tbsp shredded Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Discard all but 1 tsp drippings. Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine (or 1/3 cup broth) and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in broth (3/4 cup), pumpkin, 1-1/2 tsp sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove by leaf. Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Real men will eat quiche if it tastes this good! Start with a salad to get your veggies.
1 large sweet onion, chopped
2 tsp minced garlic
2 tbsp olive oil
3/4 cup heavy cream
2 cups cubed cooked rotisserie chicken
2 cups (8 oz) shredded cheddar cheese
5 bacon strips, cooked and crumbled
In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate.
Bake at 375 for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.