There’s something about using spices traditionally found in pumpkin desserts in this savery pasta that is incredibly comforting. I must admit, I was skeptical when I found Rachel Ray’s original recipe on foodnetwork.com, but it’s delicious. If you could bottle up and turn the feeling you get from sitting by a warm fire with a really good cup of hot cocoa, surrounded by loved ones into a meal — it would taste like this pasta. Think I’m exaggerating? Well, I guess you’ll have to make it and let me know.
I have a theory that a lot of people who claim they don’t like pumpkin, just don’t like the texture of pumpkin pie, and are missing out on a world of incredible recipes because of one little dessert. Think I’m wrong? Again, you’ll have to make the pasta, and let me know.
Ingredients
Zero calorie cooking spray
2 Aidells chicken apple sausages, sliced
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1.5 tablespoons sage
1 cup dry white wine
1 cup chicken stock
1 lb precooked, cubed pumpkin if you don’t have fresh, roasted pumpkin, just buy a can of pureed pumpkin.)
1/2 cup fat free half and half
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
salt and black pepper to taste
1 pound whole wheat spaghetti
fresh basil for garnish
Directions
Heat a large, deep nonstick skillet over medium high heat. Add as thick a layer of cooking spray to the pan as you can, and grill the sausage and pumpkin in it for 5-10 minutes. (If you’re using puree don’t add it to the pan just yet.) Both ingredients are fully cooked, so you’re just looking to brown them. Remove the sausage and pumpkin. Add more cooking spray, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add the sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and stir to combine, stirring sauce until it comes to a bubble. Return sausage and pumpkin to pan, reduce heat, and stir in half and half and pumpkin puree if not using roasted, cubed pumpkin. (this is where you add the pumpkin puree, if that’s what you’re using. It’s going to be part of the creamy sauce.) Season the sauce with the cinnamon, nutmeg, salt and pepper, to taste. Simmer mixture about 10 minutes to thicken sauce.
While simmering the sauce, cook pasta in salted water, as directed on packaging. Drain, and then return the pasta to the pot you cooked it in. Pour the sausage pumpkin sauce combination over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with basil, and enjoy!
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