Sausage and Pumpkin Pasta

Published October 2, 2012 by jenmatteson

I had an open can of pumpkin that I wanted to use up, but since my house was filled with desserts from the weekend, I didn’t want to make anything else sweet.  I decided to go with Nicole’s sausage and pumpkin pasta.  I know it sounds a little out there, and I thought so too, but I loved every other ingredient in this recipe, and I’m adventurous, so why not try it?

I wasn’t so confident about Nate though, so I didn’t disclose what we were having for dinner until he was actually eating it.  He saw the turkey sausages in the fridge thawing out, and asked if we were having brats for dinner.  I said, “no”.  Later, he again asked about the “brats” in the fridge.  I told him it was none of his business, though I could sense he was really getting excited for “brats”.  Finally, I had to break his little heart and tell him that the “brats” in the fridge were turkey sausages and were for dinner.  To his credit, turkey sausages do look a lot like brats.

The pasta was really great!  I was surprised, and actually expected it to be a little more pumpkiny, but the sausage really was the star of the show.  Perhaps this was because I like to buy the hot turkey sausages, but still, I thought the pumpkin would have been more prominent.  Nate and I both had a second small serving it was so tasty.  I think next time I would use just a little more sage, but beyond that, it was curiously delicious.

Sausage and Pumpkin Pasta

Source: Adapted from Prevention RD
Servings: 4

12 oz whole wheat pasta
1/2 lb italian turkey sausage
1 medium onion, chopped
8 oz mushrooms, sliced
4-6 cloves garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1 cup canned pumpkin
1 tsp rubbed sage
salt and pepper
1/4 cup parmesan cheese

Directions:

1. Cook pasta according to package directions.  Drain and set aside.

2. Spray a deep skillet with olive oil and heat over medium heat.  Add sausage and onion and cook until sausage is almost cooked through.  Add mushrooms and garlic.  Cook for another 2-3 minutes.  Drain juices if necessary.

3. Add chicken broth, wine, pumpkin, sage, salt and pepper.  Bring to a boil, then reduce heat and simmer for 5-6 minutes.

4. Spoon mixture over pasta, garnish with parmesan cheese and serve.

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4 comments on “Sausage and Pumpkin Pasta

  • Hey Jen! It’s the first time I read your blog and I really enjoy all your recipes!
    This one cought my attention ’cause in Italy (where I come from) we use to eat pumpkin with pasta or as a filling for ravioli. Instead of sausage I use fried sage and grated smoked ricotta on top (I don’t know if you can easily find it in the US, but you should try if you get the chance!). Anyway, I will definitely try your version! ;-))

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