Friday, November 9, 2012
Kitchen Invasion #4-Pasta with Pumpkin & Sausage
- Let me start by saying this is a really great recipe and it screams fall-FALL!!! I know that a lot of people think of pumpkin being associated with sweet flavors like pumpkin pie, pumpkin bread, cupcakes, etc. But over the years I have discovered that pumpkin is truly nothing more than another squash and it is great in savory dishes as well. Last year I made a great pumpkin lasagna and so this year when I saw this Rachael Ray recipe I knew I had to give it a try.
Fortunately or unfortunately down here in So Cal you are just never sure of when you can try your fall and winter recipes. It is like pulling out your winter sweaters and instead you just want to wear shorts. It has happened to me on several occasion where I would buy the ingredients for something like soup or pot roast and it would end up being 85 degrees out and the only thing you want is grilled chicken and potato salad. But today I got lucky there was a cool chill in the air, high school football and the leaves were starting to change color...I actually have my fireplace on right now as I write this...first time this season...and it just felt like fall.
Tonight I got to take over another kitchen or as my friend calls it I got to "invade" another kitchen. And if you have ever seen me cook an invasion is a much more appropriate description. I have no problem going through every one of your kitchen drawers and cabinets looking for a cheese grater. I throw food around your stove and your floor with reckless abandon. I love scoping out your fridge and I promise I will load your dishwasher all willy nilly. And if I am there long enough that I get to unload your dishwasher I will put things away in places that you will never find them again. I will ask questions about random things I find in your kitchen aka. drawer full of crazy straws and I will help myself to snacks aka. mini-pickle cups (super cute)
Anyway back to this recipe. I love the savory flavor of the pumpkin and the spices added another dimension to the dish-loved the fresh sage, the bay leaf, cinnamon and nutmeg...and of course salt and pepper. The sausage that was browned in olive oil gave the dish a nice hearty texture and between the pumpkin, pasta and sausage you truly felt like you were enjoying comfort food.
This recipe was also extremely easy. Just cook the pasta according to the package directions. Meanwhile brown the sausage. The recipe did call for sweet sausage, which I used, but I think it would be very good with spicy sausage as well and the flavor kick would be a nice added contrast. Once the sausage has been browned drain it on a paper towel. Cook the onions and garlic in olive oil for approximately 5 minutes. Add the bay leaf, sage and wine. I used Chateau St Michelle Chardonnay and it was perfect for the dish. Once the wine has started to cook down add the chicken broth and pumpkin. Cook until comes to a bubble, add the sausage back into the pan and the heavy cream. Stir in the nutmeg, cinnamon, salt and pepper. Serve the sauce over the pasta and top with Parmesan cheese.
I served the pasta with a pear harvest salad and we actually drank syrah with this dish. However, this would honestly be a dish that could be paired with a red or white. I normally use the rule of thumb that states drink the same wine you cook with so I should have been drinking chardonnay however due to the weather I was craving a more robust red and the syrah worked nicely. - 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
Directions
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
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.
I hope everyone has an amazing weekend.Thanks JL for a fun night and letting me take over your kitchen. Cheers!
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