INGREDIENTS:
1
lb. mild Italian sausage
½
c. diced yellow onion½ c. diced bell pepper
1 c. pumpkin pie puree
1 14 oz. can of fire roasted tomatoes
1 c. low sodium chicken stock
16 oz. package of cheese ravioli (you can sub gnocchi)
2 tbsp. balsamic vinegar
2 tbsp. Chianti
1 tsp. pumpkin pie spice (liquid, same place you find vanilla extract)
1 tbsp. olive oil
1 tbsp. dried Italian seasoning
½ tsp. crushed red pepper
½ tsp. coarse salt
PREPARATION:
Split
the Italian sausage and remove the casing and set aside. Pre-heat the olive oil
to medium-high in a large cast iron skillet. Sauté the onion and bell pepper
for 2 minutes or until translucent. Add sausage and add the seasonings, red pepper
and salt and continue to stir until sausage is thoroughly cooked. Next, stir in
the un-drained can of tomatoes, pumpkin puree, vinegar and chicken stock.
Reduce heat to medium low and allow it to simmer for 1 hour. Half way thru, add
Chianti and stir (if you don’t have Chianti, a Cab will do). As everything
thickens as it cooks, add the ravioli towards the end. Cover and simmer on low
for 8 minutes and then serve with a nice salad and bread. Molto Delizioso! Buon
appetito, JW
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