NaBloPoMo Pumpkin Pasta and sausage

moar funny pictures

Also I made the pumpkin fudge last night. Yummo! I did not care for the texture all that much. I've not made fudge in a long time so I'm sure it was something I did.

Anyway, it is a worth try if you really like pumpkin pie flavored stuff.

Did any one catch this in yesterdays recipe?

**Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.)**

I've never heard of a napkin that purees spinich and I'm thinkin you shouldn't puree your towel or napkin in the blender. Maybe the Puckster has secret knowledge. or something.

Pasta with Pumpkin and Sausage
Recipe courtesy Rachael Ray
Show:	30 Minute Meals
Episode:	Fall Favorites

Aint this pretty?

I so love pasta.

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
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.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings