Autumn Pasta with Pumpkin and Sausage

From: Chef*Lee

On Apr 17, 2008

This was good and unique. I used a 2004 Kono Sauvignon Blanc from Marlborough, New Zealand. Not a real dry wine but I love Sauv- Blanc. I used whole wheat rotini pasta. Didn't have fresh sage so I used 1/4 tsp ground sage. Tasting, I used 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt, and 1/8 tsp pepper. Didn't use cheese, I thought the sauce was rich enough without it. I think that next time I will try pouring the sauce over some unseasoned sauteed cabbage instead of pasta. I thought the pasta kind of masked the great flavors in the sauce. I liked the sauce by itself best.

From: sugarpea

On Jan 18, 2008

Don't know what's wrong with me but this just didn't push my buttons.

From: BothFex

On Oct 31, 2002

Made this last night for our annual pumpkin carving dinner party- had raves all around! The recipe doubled nicely and was easy to prepare- a few changes I made: I used one lb. of sweet sausage and 1 lb. of hot (a happy middle ground). I used RED onions, diced fine (like their color and sweet flavor). I used 1 1/2 T. fresh sage (4-6 leaves? What size of leaves? I also made this once using dried, rubbed sage- be careful with it as it is potent! Use half as much dried as you would use of fresh). I didn't have a dry white wine so I used a mellow reisling (it wasn't too sweet). I used half and half and I grated my own nutmeg (fresh nutneg just adds volumes!)- so there you go. I served this with bread, cheese, and a beautiful spinach salad (#29765). YUUMMM!

From: Lizzie-Babette

On Nov 2, 2002

Wow! Mad this tonight - superb! MInor substitutions were to use sweet and hot italian sausage and fat free half and half instead of cream or regular half and half. It was plenty rich, tasty, and flavorful without the added fat and calories! The pumpkin really thickens the sauce and adds a mellow flavor. I toasted some chopped walnuts to use as a garnish - the flavor and added crunch enhanced an already wonderful dish. My husband added crushed red pepper flakes to add a bit more spice (but that's just his way). Idea: roasted pumpkin seeds would also be a nice, tasty garnish. It was a real hit - easy to make, eat, and freeze for later. Excellent recipe I'll make often - thanks!