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
- 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
|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. |
Tags: fall pasta recipes, fall recipes, pumpkin pasta recipes, pumpkin recipes, Milk, Wheat, Main Dish, Serve Hot
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