Monday, September 28, 2009

Fall Pasta with Pumpkin, Sausage and Sage


I have finally surrendered to Fall, after enjoying two fun-filled days at the Harvest Festival. I still have hundreds of photos (mostly of Tyler Florence) to sort through, organize and compile into recipes. After watching Tyler Florence make his beautiful dish of pan roasted rabbit with roasted pumpkin, harvest grapes, chestnut polenta and garnished with sage infused olive oil-- and garnished with fried sage leaves... I had pumpkin on the brain!

 I'm going to give my blubbering about  meeting Tyler Florence a rest for a few days-- instead, this is a recipe that I watched Rachael Ray make about 4 years ago. I've made it several times, and it's a nice way to work with pumpkin puree as a savory pasta.

This is super quick, folks-- though, it does take me 45 minutes to make in my small kitchen with minimal counter space.  I invite you to try this recipe, even if you aren't a Rachael Ray fan-- for whatever reason that is. Trust me, the first time I heard "Pumpkin Pasta" I thought "bleccccccccccch". I'm a new believer in this recipe. It's simple, with just a hint of cinnamon and nutmeg, a little kick (I use HOT Italian turkey sausage) and just the right amount of sage to compliment the pumpkin puree.

Many of the ingredients for this dish are probably in your pantry. I didn't photograph the ingredients, but the shopping list isnothing hard to find, at all. You need penne pasta (I used farfalle, this time), Italian sausage (I use HOT Italian sausage), pumpkin puree (not pumpkin pie filling), garlic, onion, olive oil, fresh sage, cinnamon and nutmeg. One of these days, I'm going to roast and puree fresh pumpkin. Still, I buy my canned pumpkin at Trader Joe's and I think it's just as good-- and a lot less work.

I always have fresh garlic and I'm fortunate to have a hearty sage plant in my backyard. I love sage, and I think it's perfect with pumpkin. Don't you?

Here's how easy it is, to make this delicious pasta dinner:



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.  This makes a lot-- 4-6 generous servings.
NOTE: Borrowing an idea from watching Tyler Florence, I infused a little olive oil with sage leaves. The oil, I drizzled over the pasta, and I garnished the pasta with the fried sage leaves.  Extra Yummy Units!

Garnish the pasta with lots of shaved cheese and sage leaves.  Do I dare say it?  "Yumm-o".  If you click on the picture, you can really see the sauce and the sausage-- it sure was good!

I haven't made a Rachael Ray recipe in a very long, for no particular reason.  I still like her, no matter what her harsh critics say. At least Rachael doesn't use canned cream of "whatever" soups, and she does use a lot of fresh herbs.  This is one of our favorite quick meals, that's a little different. This pasta dish screams "Autumn"!

Coming up next-- I will finally post a delicious Autumn Plum dessert that is easy and seriously delicious. I have several recipes I need to organize and post (including two of Tyler Florence's dishes he demo'd at the Harvest Festival-- I'm falling behind! 







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20 comments:

Judy said...

I've been making this recipe for quite a few years now. It's one of our favorites.

Monica H said...

This does look yum-o! Sorry I won't do that again. I promise :-)

I was just thinking to make this but I'd need to get sausage and pasta/ But I remembered that I have sausage tortelini in the freezer. So I may just make the sauce. Less work!

My Carolina Kitchen said...

I love Tyler and am envious. Please forgive me but it's somewhat of a letdown to go from Tyler to Rachael (please don't tell I said that) although this looks mighty good.
Sam

Kim said...

Sounds like a yummy dish. I never knew there was a Rachel group. I'm going to check it out. I'm curious to see what others think of some of her recipes. This one sounds delicious. Pasta with anything is a favorite for me.

Marsha said...

Could you make some pumpkin or squash soups and post the recipes? Pumpkin everything sounds good at this time of year.

A Feast for the Eyes said...

Marsha, I will do my best. I once had a savory pumpkin soup that was exquisite. I've been trying to replicate it. When I do, I will certainly post it. Other than that, would you believe I do not like butternut squash? I've tried and tried, but I can't bond with it. But pumpkin... love it!

Proud Italian Cook said...

I'm having the hardest time trying to find canned pumpkin out here, but when I do I'm going to try this. Such a great fall meal!
Love that picture of you and Tyler, ;-)

Pam said...

First of all - how fun that you met Tyler Florence, he's one of my favorite chefs.

The pumpkin pasta looks and sounds really delicious.

Phoo-D said...

All it takes is one frost and I'm craving pasta like crazy! This looks mouthwatering. Totally giggled when you re-posted the Tyler pic. =) Love it.

Trish Oleary said...

OMG this looks delicious!! I LOVE pumpkin so I am going to give this one a try.

Mimi said...

Mouth watering! What a delicious autum pasta.
Mimi

Cheryl said...

I wish I could get my husband to eat something like this, I would love to try it!

Danielle said...

I think the only way I've ever eaten pumpkin is in pie and bread. I love sage with sweet potatoes...and I bet its just as good with pumpkin. Looks really good! and the color is soooo "fall"

A Feast for the Eyes said...

What a brilliant idea, Danielle! I have some sweet potato puree. Oooh, that really sounds good!

Debby

Me! said...

It's not fall yet! It's too hot!

Marguerite said...

This looks divine! I love all things pumpkin and I'll definitely give this one a try. Great photo of you and Tyler!!

Jackie at PhamFatale.com said...

Perfect for my Thanksgiving menu this year.

You lucky girl. I love Tyler Florence!

Chiara "Kika" Assi said...

This recipe sounds delicious -my dad makes a very similar risotto. I think some truffle oil would be pretty good if drizzled on it!

Muneeba said...

I'm craving this .. CRRRRAVING this I tell ya! That bowl is not enuf for me .. I'll take seconds please :D
Don't hold back on Tyler photos, Debby ... stop hoarding him all to yourself ;)

AdriBarr said...

Oh, I love the shot of you with Tyler! Excellent. And this dish sounds perfect for the cooler weather that is surely to come. I just love pumpkin. Well done!