Autumn Pasta with Pumpkin and Sausage
photo by Teddys Mommy
- Ready In:
- extra virgin olive oil
- 1 lb sweet Italian sausage link (out of the casing)
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 fresh bay leaves or 1 fresh dried bay leaf
- 4 -6 sprigs fresh sage, chiffonade
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1⁄2 cup heavy cream or 1/2 cup half-and-half
- 1⁄8 - 1⁄4 teaspoon cinnamon
- 1⁄4 - 1⁄2 teaspoon ground nutmeg
- salt and pepper
- 1 lb penne (with ridges) or 1 lb rigatoni pasta, cooked al dente (with ridges)
- grated parmesan cheese
- Heat a large skillet to MH heat.
- Add 1 T olive oil, then brown sausage.
- Transfer sausage to plate lined with paper towels to drain fat, set aside.
- Drain fat from skillet, return skillet to stove.
- Add 1 T olive oil, garlic and onion.
- Saute 3-5 minutes, until tender.
- Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
- Reduce wine by half, then add stock and pumpkin, stir.
- When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
- Season with cinnamon, nutmeg, salt and pepper.
- Simmer 5-10 minutes.
- Pour pasta into sauce and stir.
- Add cheese and sage to garnish.
Questions & Replies
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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!
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!
This recipe is OUT OF THIS WORLD. Both picky hubby and 15-mo-old daughter loved this so much that I'm serving it to my in-laws this week. If you have qualms about pumpkin as a main course you must try this - it will win you over. I used bulk sausage (links with casings removed) and wouldn't change a thing!
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This was very delicious Cherie, will definately be making again! Had to make some alterations; have never seen canned pumpkin in Australia, so I used some fat free pumpkin soup instead, and used a skinless seasoned chicken breast instead of the sausages. I thickened the sauce up at the end with some cornflour and DH and I both loved it! Thanks for an easy yummy recipe!