Pumpkin Pasta

A delicious Fall pasta. A full cup of pumpkin without much of a pumpkin taste. The sauce, sausage, and spices meld wonderfully together to make it a satisfying dish.


Bring a large pot of water to a boil.

Add the salt and pasta.

Cook to al dente.

Drain.

Heat a medium skillet over medium/high heat. Chop sausage and crush garlic. Add oil, sausage, and garlic.

Brown sausage. Add wine and reduce heat to a gentle simmer. Reduce wine 3-5 minutes.

Mix pumpkin, chicken broth, and cream.

Heat to a gentle simmer.

 

Add parmesan, kosher salt, cayenne pepper, and nutmeg. Stir until parmesan is melted.

Add sausage mixture to the pumpkin sauce. Mix and pour over pasta.

Stir well and serve hot!


Problems

Boiled cream - be careful to not boil the pumpkin sauce. Boiled cream doesn't taste very good. Also, you don't want to reduce the liquid the consistency is just right the way it is.


Pumpkin Pasta

Pasta
16 oz penne pasta
1 T salt

Sauce
1 c canned pumpkin
1 c low sodium chicken broth
1/2 c heavy cream or walnut cream
1/2 c fresh parmesan (plus more to pass around)
1/2 t kosher salt
1/8 t cayenne pepper
1/8 t ground nutmeg

Sausage
1 T olive oil
1 medium clove garlic
1-2 sausage links
1/4 c white wine

Bring a large pot of water to a boil. Add the salt and pasta. Cook to al dente and drain.

Heat a medium skillet over medium/high heat. Chop sausage and crush garlic. Add oil, sausage, and garlic. Brown sausage. Add wine and reduce heat to a gentle simmer. Reduce wine 3-5 minutes.

Mix pumpkin, chicken broth, and cream. Heat to a gentle simmer. Add parmesan, kosher salt, cayenne pepper, and nutmeg. Stir until parmesan is melted.

Add sausage mixture to the pumpkin sauce. Mix and pour over pasta. Stir well and serve hot!

 


 

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