Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: November 1st, 2013
You’ll never forget Pasta With Pumpkin and Sausage

One of the first recipes I fell in love with when I started writing Loaves & Dishes for the paper, I actually made with skeptical curiosity. It sounded so weird I didn’t think it could possibly taste good. But Pasta With Pumpkin And Sausage came highly recommended by a trusted source, so I barreled ahead.
I was an immediate convert. It was 2002, when pumpkin was one of the first to qualify for the title of “superfoods,” and all of a sudden, I wanted to put it in everything. I made a pumpkin chili, pumpkin puree soup, pumpkin cookies. I was giddy with gourds.
Now just the word “pumpkin” in the fall sends me into a tizzy. I read every recipe with pumpkin in the title, pile them up and get depressed because I have to choose.
This dish holds up as one of my favorites from way back.

Pasta With Pumpkin and Sausage

Serves 8
Allergy Milk, Wheat
Meal type Main Dish
Misc Serve Hot


  • 2 tablespoons olive oil
  • 1 cup onion (chopped)
  • 1lb hot italian turkey sausage (casings removed)
  • 10 cloves garlic (thickly sliced)
  • 1 1/4 cup white wine
  • 1 1/4 cup pumpkin puree
  • 2 cups chicken stock
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1lb tubular pasta (uncooked)
  • 6 tablespoons Parmesan cheese


Step 1
In a large, deep sauté pan, heat 1 tablespoon of the olive oil. Add the sausage and cook until brown, about 3 minutes. While it browns, break it up into bite-sized pieces with the back of a wooden spoon. Turn off heat and remove the sausage to a bowl with a slotted spoon. Move to a plate covered with paper towels to drain.
Step 2
Keep 1 tablespoon of the oil left in the pan, and discard the rest. Add the remaining 2 tablespoons olive oil, and heat well. Add the onion, garlic and sage, and cook 10 minutes, stirring well, until the onion and garlic start to brown. Add the sausage and cook 2 minutes, stirring well. Deglaze the pan with the wine and cook 8 minutes, stirring well to dislodge any browned bits from the bottom of the pan.
Step 3
Add the pumpkin purée and cook 2 minutes, stirring well. Add the stock, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add cinnamon if desired, and salt and pepper to taste in last 5 minutes.
Step 4
While the sauce is simmering, bring a large pot of water, with 1 tablespoon of salt added, to a boil over high heat. Add the pasta and cook to al dente. Drain well in a colander and pour into the sauce and cook over medium heat for 3 minutes, stirring constantly. Remove from heat, add the Parmesan, if desired, and serve.
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