Autumn Pasta with Pumpkin and Sausage

From: Lengara

On Oct 27, 2008

Great fall (or year-round if you love pumpkin as much as I do) recipe! I used local Italian-spiced bratwurst, casings removed, and used a great white wine I discovered while traveling in Italy called "Greco di Tufo" --really brought out the sweetness in the pumpkin and pork. I used heavy cream and 1/4 teaspoon each of the fall spices. Delicious, can't wait to share it with friends.

From: newmama

On Oct 3, 2008

SO GOOD! What a refreshing change for a pasta dish! I used chicken italian sausage, 1/2 tsp each cinnamon and nutmeg and heavy cream. Definitely loved the parmesan on top! So easy and good, perfect for a cool fall day. Thanks!

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!