What’s October without pumpkin something or other?
Pumpkin spice lattes, pumpkin cheesecake, cookies and pies. Even if you don’t like pumpkin spiced lattes gasp, you gotta admit, October makes us think all things pumpkin.
But you might have heard about the great pumpkin shortage of 2015?
Oh no Charlie Brown!
Well, don’t rush out and clear the canned pumpkin shelves just yet. But don’t wait much longer either. Libby, the company that makes 80 percent of the canned pumpkin says the canned pumpkin shortage won’t happen until after Thanksgiving this year.
On second thought, you might want to go get some pumpkin, ’cause I have a recipe that you’re gonna want to cook more than once.
Enter Pasta with Pumpkin and Sweet Sausage.
Oh yeah. I’m talkin’ sweet and savory. Creamy and salty.
What’s not to like?
Pasta with Pumpkin And Sweet Sausage
4 to 6 servings
2 tablespoons unsalted butter
1 medium sweet yellow onion, diced
1/2 cup white wine
1 1 /2 cups chicken stock
1 cup canned pumpkin
1 large sage stalk
¼ teaspoon red pepper flakes
Dash shaved nutmeg
1 pound pasta
1 pound Sweet Italian Sausage
¼ light cream
Flat leaf parsley sprigs, chopped for garnish
- Heat a large deep bottom skillet on medium heat. Add butter. When butter foams, add onions. Stir occasionally and cook for three to four minutes or until the onions are translucent. Reduce heat to medium low if the onions start to brown.
- If you’ve reduced heat, increase it back to medium, add the wine, stir and cook reducing the liquid to half. About four to five minutes.
- Add the chicken stock, pumpkin and sage. Stir and bring to a soft boil. Reduce the heat to medium low and simmer fifteen minutes.
- While the sauce simmers, cook the sausage in a separate skillet. If you’re using sausage links, remove the casing and break into bite size chunks before you cook it. Work in batches if necessary, careful not to brown the sausage. You want the sausage brown with a hint of pink in its center. Also, if you are cooking in batches, add the cooked sausage to the sauce as you go.
- While the sausage cooks and the sauce simmers (that sounds like a little jingle huh?) bring water to boil in a medium pot, add salt (optional) and cook the pasta according to the package directions. If the pasta is done before the sausage, reserve ½ cup of pasta water, then drain. Keep the pasta warm by draining the water into a large bowl, add the drained water back to the pot, return the pot to the stove on low heat and place the pasta (now in the strainer) over the simmering water.
- When all the sausage is in the sauce, remove the sage and discard.
- Add the cream to the sauce. Stir.
- Add the pasta to the sauce, stir adding the reserved pasta water a few tablespoons at a time as needed to bring the sauce and pasta together.
- Scoop the Pasta with Pumpkin and Sweet Sausage into bowls. Garnish with a lil chopped parsley and shaved Parmesan cheese, if desired, and serve immediately. Appetite required.
Got a favorite pumpkin recipe you’d like to share? Let me know in the comments! And don’t forget to share!
Thanks for stopping by,