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    You are in: Home / Recipes / Autumn Pasta with Pumpkin and Sausage Recipe
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    Autumn Pasta with Pumpkin and Sausage

    Autumn Pasta with Pumpkin and Sausage. Photo by Teddy's Mommy

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric


    1. 1
      Heat a large skillet to MH heat.
    2. 2
      Add 1 T olive oil, then brown sausage.
    3. 3
      Transfer sausage to plate lined with paper towels to drain fat, set aside.
    4. 4
      Drain fat from skillet, return skillet to stove.
    5. 5
      Add 1 T olive oil, garlic and onion.
    6. 6
      Saute 3-5 minutes, until tender.
    7. 7
      Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
    8. 8
      Reduce wine by half, then add stock and pumpkin, stir.
    9. 9
      When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
    10. 10
      Season with cinnamon, nutmeg, salt and pepper.
    11. 11
      Simmer 5-10 minutes.
    12. 12
      Pour pasta into sauce and stir.
    13. 13
      Add cheese and sage to garnish.

    Ratings & Reviews:

    • on October 31, 2002


      Made this last night for our annual pumpkin carving dinner party- had raves all around! The recipe doubled nicely and was easy to prepare- a few changes I made: I used one lb. of sweet sausage and 1 lb. of hot (a happy middle ground). I used RED onions, diced fine (like their color and sweet flavor). I used 1 1/2 T. fresh sage (4-6 leaves? What size of leaves? I also made this once using dried, rubbed sage- be careful with it as it is potent! Use half as much dried as you would use of fresh). I didn't have a dry white wine so I used a mellow reisling (it wasn't too sweet). I used half and half and I grated my own nutmeg (fresh nutneg just adds volumes!)- so there you go. I served this with bread, cheese, and a beautiful spinach salad (#29765). YUUMMM!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2002


      Wow! Mad this tonight - superb! MInor substitutions were to use sweet *and* hot italian sausage and fat free half and half instead of cream or regular half and half. It was plenty rich, tasty, and flavorful without the added fat and calories! The pumpkin really thickens the sauce and adds a mellow flavor. I toasted some chopped walnuts to use as a garnish - the flavor and added crunch enhanced an already wonderful dish. My husband added crushed red pepper flakes to add a bit more spice (but that's just his way). Idea: roasted pumpkin seeds would also be a nice, tasty garnish. It was a real hit - easy to make, eat, and freeze for later. Excellent recipe I'll make often - thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2003


      Yumm! I used bulk sausage also and a touch of ground sage as I didn't have any leaves. Used plain yogurt in place of the cream. A wonderful, flavorful change of pace sauce for any pasta!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (35)


    Nutritional Facts for Autumn Pasta with Pumpkin and Sausage

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1005.3
    Calories from Fat 408
    Total Fat 45.3 g
    Saturated Fat 18.4 g
    Cholesterol 107.2 mg
    Sodium 1622.6 mg
    Total Carbohydrate 107.9 g
    Dietary Fiber 14.9 g
    Sugars 5.7 g
    Protein 33.5 g

    The following items or measurements are not included:

    fresh sage

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