Sorry I was MIA yesterday. It’s a crazy busy week at work, and I’ve been getting home late. And the only thing I’ve wanted to do it veg out on the couch and have a glass (or two) of the grown-up grape juice.
Anyway, I thought I’d drop in for just a minute and share a recipe that I teased you with on Instagram:
This pumpkin and sage sausage pasta recipe was
inspired by stolen from my friend Maggie’s old blog, On Maggie’s Farm. She actually suggested that I use it in Operation: Eat All The Pumpkin.
As I’ve previously mentioned, I have got TONS of the orange stuff.
The changes I made were partially because I may or may not have forgotten to save some pasta water before I drained the pasta…. and also partially because I’m gluttonous.
Pumpkin & Sage Sausage Pasta
adapted from On Maggie’s Farm
– one pound tri-colored penne pasta (or whatever pasta you prefer)
– one pound Jimmy Dean Sage pork sausage
– one medium to large Vidalia onion, diced
– 1/2 teaspoon cinnamon
– 1/2 teaspoon ground nutmeg (or freshly grated)
– Kosher salt
– one cup to 1/5 cups white wine
– 15 ounces (or one can) pumpkin puree
– half a bag of baby spinach
– half a pint of heavy cream
– half a cup (or so) of grated parmigiano reggiano, plus a little more for topping
Prepare pasta according to package directions, drain, and return to the pot or to a Hugh Jass bowl.
Heat a large pan (either steel or enameled cast iron) over medium heat and brown the sausage. Once completely cooked through and crumbly, remove the sausage to a paper towel-lined plate and set aside. Drain most of the grease off into the trash (never into your sink!).
Now add the onion to that same pan. Cook until just translucent (about 3 minutes, per Maggie). Add the cinnamon and nutmeg and a bit of salt. Add the wine and scrape the browned bits from the bottom of the pan (aka deglaze it, which is what you can call it when you feel fancy). Add the pumpkin and the cream and the spinach, and stir over medium-low heat until the spinach is wilted and a thick sauce is formed, then add the pasta and parm.
I sort of lied to you in those instructions. I browned my sausage, then my onion in a skillet, then transferred the sausage and onions over to my Le Creuset to make the sauce. I’m sure you could do all of it in the same skillet, but I just didn’t feel like cleaning up such a saucy mess in my cast iron. It is admittedly far easier to clean enameled cast iron – you just hand wash it per usual.
I used a handheld microplane to basically zest some parm over our plates. I think it’s prettier and fancier looking. Plus it melts nicely.
I can’t thank Maggie enough for the recipe. It was the perfect Fall pasta dish, and I know I’ll be making this one for years to come. It’s another awesome savory way to serve pumpkin, and I love that it’s a one pot meal (if you don’t count cooking the pasta). Maggie’s way was probably much healthier without the cream, but either way I know it’s good.
In other news, I’m just exhausted this week! Between catching up from being in Gainesville over the weekend, having dinner at The Whip for my sister’s birthday Sunday night, and an already long week at work, I’m pooped.
Apparently Hal is, too. :)
I will check back in when I can! I got positive feedback on last week’s Friday Finds post, so maybe I’ll try to do that again this week. Yay? Nay?
And yet again, I’m putting a call for more pumpkin recipes out there. What are your favorite things to make with pumpkin?