Ingredients
-
-
1
-
4
-
1
-
1
-
4 - 6
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Autumn Pasta with Pumpkin and Sausage,,I made this for dinner tonight making a few substitutions because I was trying to use up things I had on hand. used two packages of Morningstar breakfast patties for the sausage. One was regular and the other was hot and spicy. After it was cooked, I chopped it up into small pieces. I doubled the garlic. As a garlic lover, this is the norm for me on all recipes. My white wine was more sweet than dry. My pumpkin pure was fresh, not canned. I opted for the heavy cream over the half and half. used the lesser amount of the sage, and the cinnamon. I grated some nutmeg fresh and it was between the two amounts listed, so I just threw it all in. My pasta has half a pound of gluten free elbows and half a pounds rotini. It smelled heavenly while cooking and did not disappoint. Looking forward to having leftovers for lunch tomorrow!,I made this for dinner tonight, seeing as it is the first weekend of fall. My husband and kids loved this, but I only thought it was ok. I did everything as directed using the higher amount of cinnamon and nutmeg. I couldn’t find the pumpkin taste at all and I felt it needed some more spicy seasoning. Since it was such a big hit with my family I will be making it again, but next time I will be using hot sausage and then I will be adding more spice to my own dish. Thanks for an interesting take on pumpkin Cherie!
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Steps
|
1
Done
|
Heat a Large Skillet to Mh Heat. |
|
2
Done
|
Add 1 T Olive Oil, Then Brown Sausage. |
|
3
Done
|
Transfer Sausage to Plate Lined With Paper Towels to Drain Fat, Set Aside. |
|
4
Done
|
Drain Fat from Skillet, Return Skillet to Stove. |
|
5
Done
|
Add 1 T Olive Oil, Garlic and Onion. |
|
6
Done
|
Saute 3-5 Minutes, Until Tender. |
|
7
Done
|
Add Bay, Sage, and Wine to the Pan, Stir and Incorperate Sausage Drippings from Bottom of the Pan. |
|
8
Done
|
Reduce Wine by Half, Then Add Stock and Pumpkin, Stir. |
|
9
Done
|
When Mixture Comes to a Bubble, Add Sausage to Pan, Reduce Heat and Add Cream. |
|
10
Done
|
Season With Cinnamon, Nutmeg, Salt and Pepper. |
