Recipe by Wildflour
I had tried this twice at 2 different restaurants, one was good, one had me stopping at White Castle on the way home!!! This is my own version as best as I could get it. Very unique, rich, and elegant!
Top Review by Gail Blue Eyes
I have had something similar to this at a restaurant, too. I was very happy to try your version. The sauce had a wonderful richness and subtle spiced flavor. I used Italian sausage because I think its flavor along with the pumpkin go very well together. I did add a slosh or two of white wine, like you suggested and that added to the flavor, also. This is something that I would make again and would serve to guests. Husband and I enjoyed it. Excellent job!!
- 14.79-29.58 ml olive oil
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 carrot, chopped
- 453.59 g canmashed pumpkin
- 236.59 ml vegetable stock or 236.59 ml vegetable broth (can sub. chicken flavor)
- 236.59 ml evaporated milk
- 28.34-85.04 g cream cheese, cubed
- 3 clove minced garlic
- 1.23 ml ginger
- 1.23 ml nutmeg
- 0.25 ml hot sauce
- 453.59 g bulk sausage, cooked,drained
- dry white wine (optional)
- enough cooked penne pasta, for 4 servings
- 1 toasted pine nuts
- chopped fresh parsley
Directions See How It's Made
- In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
- In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
- In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
- Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
- Serve over hot pasta, garnish with pine nuts and parsley.
- *Ifsauce is too thick for your liking, add a little dry white wine to it.