Best Autumn Pasta With Pumpkin And Sausage Recipes

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PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

AUTUMN PASTA WITH PUMPKIN AND SAUSAGE



Autumn Pasta with Pumpkin and Sausage image

Make and share this Autumn Pasta with Pumpkin and Sausage recipe from Food.com.

Provided by Cherie Edmunds

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1 lb sweet Italian sausage link (out of the casing)
4 cloves garlic, chopped
1 medium onion, finely chopped
1 fresh bay leaves or 1 fresh dried bay leaf
4 -6 sprigs fresh sage, chiffonade
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream or 1/2 cup half-and-half
1/8-1/4 teaspoon cinnamon
1/4-1/2 teaspoon ground nutmeg
salt and pepper
1 lb penne (with ridges) or 1 lb rigatoni pasta, cooked al dente (with ridges)
grated parmesan cheese

Steps:

  • Heat a large skillet to MH heat.
  • Add 1 T olive oil, then brown sausage.
  • Transfer sausage to plate lined with paper towels to drain fat, set aside.
  • Drain fat from skillet, return skillet to stove.
  • Add 1 T olive oil, garlic and onion.
  • Saute 3-5 minutes, until tender.
  • Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
  • Reduce wine by half, then add stock and pumpkin, stir.
  • When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
  • Season with cinnamon, nutmeg, salt and pepper.
  • Simmer 5-10 minutes.
  • Pour pasta into sauce and stir.
  • Add cheese and sage to garnish.

PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE



Pasta with Sausage and Pumpkin Cream Sauce image

As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!

Provided by LISA K

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package bow-tie pasta
1 tablespoon extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
1 ¼ cups dry white wine
1 ½ tablespoons rubbed sage
1 ½ cups chicken stock
1 ½ cups canned pumpkin
¾ cup half-and-half
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
  • Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
  • Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
  • Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE



Pasta with Italian Sausage and Pumpkin Sauce image

This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.

Provided by jmcnutt28

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian sausage
½ onion, diced
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
½ cup half-and-half
½ cup sour cream
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  • Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  • Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g

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