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Nutrition Facts
Serving Size 1 (470g) Recipe makes 4 servings The following items or measurements are not included below: 4 sprigs fresh sage
Calories 1006
Calories from Fat 408		(40%)
Amount Per Serving		%DV
	Total Fat 45.4g	69%
	Saturated Fat 18.3g	91%
	Monounsaturated Fat 17.7g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 1622mg		67%
Potassium 984mg		28%
Total Carbohydrate 108.2g		36%
	Dietary Fiber 14.9g	59%
	Sugars 5.8g
Protein 33.5g		66%
detailed view... how is this calculated?

Autumn Pasta with Pumpkin and Sausage

Recipe #15276 | 30 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Cherie Edmunds
Dec 5, 2001

SERVES 4 -6 (change servings and units)

Ingredients

extra virgin olive oil
1 lb sweet Italian sausage link (out of the casing)
4 cloves garlic, chopped
1 medium onion, finely chopped
1 fresh bay leaf or fresh dried bay leaf
4-6 sprigs fresh sage, chiffonade
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream or half-and-half
1/8-1/4 teaspoon cinnamon
1/4-1/2 teaspoon ground nutmeg
salt and pepper
1 lb penne or rigatoni pasta, cooked al dente (with ridges)
grated parmesan cheese

Directions

1
Heat a large skillet to MH heat.
2
Add 1 T olive oil, then brown sausage.
3
Transfer sausage to plate lined with paper towels to drain fat, set aside.
4
Drain fat from skillet, return skillet to stove.
5
Add 1 T olive oil, garlic and onion.
6
Saute 3-5 minutes, until tender.
7
Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
8
Reduce wine by half, then add stock and pumpkin, stir.
9
When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
10
Season with cinnamon, nutmeg, salt and pepper.
11
Simmer 5-10 minutes.
12
Pour pasta into sauce and stir.
13
Add cheese and sage to garnish.

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Featured Reviews for This Recipe

From: JHOmade

On Oct 20, 2009

I am so disappointed I did not like this recipe. It had everything going for it. Tons of good reviews and the fact that I love pumpkin in both sweet and savory foods. I just didn't think there was a lot of flavor to the sauce, inspite of all the seasonings. I kept adding more and more parmesan cheese to add more flavor and salt. After I dumped a ton in I came to terms with the fact that nothing was going to give it the flavor boost I was looking for. Oh well, what are you going to do? I am glad so many people liked this recipe - I guess this one just wasn't for me

0 people found this review helpful

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From: Italian_mama

On Oct 18, 2009

This is one of my favorite dishes!! I really think I could eat it everyday !!! BTW...it serves more like 8...but leftovers only get better. Make sure you have lots of good Italian bread too! Your going to want to sop up every last piece...

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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!

6 people found this review helpful

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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!

4 people found this review helpful

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