Friday, December 7, 2012

Pasta with Pumpkin and Sausage

You may have been wondering if I would figure out some sort of savory pumpkin dish during my pumpkin frenzy.  Here it is!  Pasta with Pumpkin and Sausage!  It is a super easy weeknight meal that is a nice different take on your typical pasta dish.  Ever had a pumpkin sauce with pasta before?  You should try this one!  It's delicious!

Pasta with Pumpkin and Sausage
adapted from Rachel Ray

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
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
Parmesan, for grating on top
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Transfer sausage to a plate lined with a paper towel.  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. Allow the wine to reduce by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream.  (I have used half and half and 2% milk instead of cream, and I would bet you could also try fat free evaporated milk too!)  Season the sauce with cinnamon and nutmeg, and add 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 Parmesan and sage leaves.
Printable Recipe

Yum.  The clever girl thinks this is delicious and I love having a good vegetable tied right into the meal for her.  Serve with some hot crusty bread and a green salad and a lovely weeknight gourmet dinner is ready!


  1. That looks delish! I'm totally going to try that.

  2. Sounds Fabulous! I will have to google "chiffonade" though. LOL

    1. Lay those sage leaves on top of each other, roll them up lengthwise like a cigar, and then make thin slices across the cigar. Voila, tiny strips of sage! Thanks for visiting!


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