I cook and puree 5-10 pumpkins every year to put in my freezer. Mainly because I love to decorate my porch with them, and I am obsessive crazy about not wasting food. I love dishes that sneak in this amazing power food. I have been putting it in my Mac and Cheese for a few years, and now anytime I am making a cheese sauce or soup, you can bet it's in there! When this meal came together in less than 30 minutes (with frozen sausage and pumpkin), I knew I would make it again, I even think with a pretty salad and a glass of wine this could fall into the really nice dinner category... I'm thinking Pear and Gorgonzola Salad with an orange vinaigrette. Maybe for another time, we just ate it as a quick lunch on a day when I didn't have any leftovers to reheat.
This recipe has such a great complexity of flavors, as soon as the leftovers were gone I wanted to make it again. This is enough sauce for a full pound of pasta...a really saucy pound. It could easily be made and 1/2 of it frozen for another time. That is what I do when I make enchilada sauce...or any recipe that requires more than 3 ingredients!...Innovative? Lazy? You decide.
Savory Pumpkin Pasta
1 lb of italian sausage
2 cups of pumpkin puree
1 sweet onion diced or 1 tablespoon of dried minced onion
4 cloves of garlic minced or 1/2 tsp of garlic powder
2 cups of chicken stock (could do 1 cup dry white wine, 1 cup stock)
2 tablespoons of fresh sage chopped
1/2 cup of cream
1/8 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
Salt to taste. At least 1-2 tsp. if you are using homemade unsalted broth.
1 lb of pasta
Love and Butter,