Wednesday, October 6, 2010

Working Mom Meals....Pumpkin Edition

I wrote a while back about my LOVE for pumpkin.  I can't get enough of it.  In the past few years I have found some really great recipes using pumpkin.  I posted my pumpkin chocolate chip cookies a few weeks back and now have a delicious entree using pumpkin.   Penne with Pumpkin and Sausage.

When I first saw this recipe, I thought, "This is going to taste awful", but I gave it a try and made it one night for dinner.  The results?  Fantastic.

The pumpkin does not take over this meal, all of the flavors blend together perfectly! 
If you love pumpkin, I suggest you give this a try, and let me know what you think!

p.s. I am sorry for the lack of photos, I have not made this meal yet this year.  As soon as I do, photos will be posted!

Pasta with Pumpkin and Sausage (recipe from
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf, fresh or dried
  • 4 to 6 sprigs sage leaves, about 2 tablespoons
  • 1 cup dry white wine
  • 1 cup chicken stock 
  • 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 al dente 
  • Romano or Parmigiano, for grating
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.  Top the pasta with shaved cheese and sage leaves.

No comments: