It's a Keeper: Pasta with Pumpkin and Sausage

Darn it. I wish the picture of this recipe had turned out better, but the dish smelled so good and I was too impatient to dive in. I know - bad food blogger. If you think it's odd to make Pasta with Pumpkin and Sausage anytime after Thanksgiving, you'd be wrong! This pasta is so unique and interesting that it should me made at any time of year.

I never knew pumpkin, sausange, and cheese went well together, but I certainly learned my lesson. Add in the recipe for Spinach and Onion Salad, and you are really in for a treat. This recipe took me about 45 minutes, but I prepared everything before I started cooking, since I had a little extra time on my hands. This recipe is available in Comfort Foods. Here's the recipe with my comments in brackets:

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin [Make sure you get the plain pumpkin, not the pumpkin pie filling]
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment [I skipped the bread]
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

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. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and 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, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and 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 sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

4 comments:

  1. Don't you hate when the pic doesn't even come close to showing how good it is? This recipe sounds great! I made her shepherd's pie on Monday night, have you tried it? It was AWESOME. Recipe in my blog, give it a try!

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  2. I wonder if mashed sweet potatoes would be good on Shepherd's Pie....Thanks for the heads up on your post - I added it to tomorrow's Roundup.

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  3. I made this pasta plus the recommended salad back in the fall. I agree- it's GREAT, and it's even good enough to try in January!

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  4. You are right. It's probably better for Fall, but definitely good in January, too!

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