PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- 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.
- 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.
PUMPKIN & SAUSAGE PENNE
I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD
Steps:
- Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
- In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
- Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
- For the cheesy garlic bread:
- Preheat oven to 400 degrees F.
- Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
- Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.
PENNE-WISE PUMPKIN PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat water for pasta, salt it and cook penne to al dente.
- Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
PENNE WITH PUMPKIN SAUCE
Categories Dairy Onion Pasta Kid-Friendly Pumpkin Fall Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
- Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
PENNE WITH SAUSAGE AND RICH PUMPKIN SAUCE
I had tried this twice at 2 different restaurants, one was good, one had me stopping at White Castle on the way home!!! This is my own version as best as I could get it. Very unique, rich, and elegant!
Provided by Wildflour
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
- In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
- In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
- Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
- Serve over hot pasta, garnish with pine nuts and parsley.
- *Ifsauce is too thick for your liking, add a little dry white wine to it.
Nutrition Facts : Calories 456.7, Fat 32, SaturatedFat 10.7, Cholesterol 108.9, Sodium 676.9, Carbohydrate 19.8, Fiber 1.9, Sugar 4.3, Protein 23.7
CREAMY SAUSAGE PENNE
This luscious pasta dish is one I've avoided making recently; it's not exactly a lowfat dinner and I feel guilty serving it to my husband -- neither of us should be eating such a high calorie meal. But it's so, so good! Even though I can't claim it's part of a healthy diet, I hope you try it at least once -- it's a fast, easy dish, after all! I serve this with a simple green salad.
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
- After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
- Cook until sausage meat is no longer pink (about 5 minutes or so).
- Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
- Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
- Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
- Taste; add more salt and/or pepper if you wish.
- Sprinkle chopped herbs over top and serve.
Nutrition Facts : Calories 818.5, Fat 51.9, SaturatedFat 22.6, Cholesterol 120.1, Sodium 1350.4, Carbohydrate 65.6, Fiber 8.6, Sugar 0.8, Protein 24.4
PENNE WITH PUMPKIN SAUCE
I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!
Provided by Pianolady
Categories Penne
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
- Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
- Reserve 1 cup of the cooking water and drain penne well.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
- Enjoy!
Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9
PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE
This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!
Provided by hobinrall
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
- Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
- Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g
PENNE WITH SAUSAGE IN PUMPKIN SAUCE.
Make and share this Penne With Sausage in Pumpkin Sauce. recipe from Food.com.
Provided by Rita1652
Categories Penne
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
- Add brown sugar, and white wine simmer till reduced by 1/2.
- Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
- Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
- Garnish with sage leave and top with grated cheese if desired.
Nutrition Facts : Calories 240, Fat 1.4, SaturatedFat 0.2, Sodium 51.4, Carbohydrate 50.8, Fiber 7.2, Sugar 2.4, Protein 5.1
More about "penne with sausage in pumpkin sauce food"
ONE-POT PENNE WITH SAUSAGE, PUMPKIN & FENNEL
From food52.com
PENNE WITH PUMPKIN AND SAUSAGE | RECIPE
From rachaelrayshow.com
PUMPKIN SAUSAGE PENNE PASTA - JONESIN' …
From jonesinfortaste.com
PUMPKIN PASTA SAUCE WITH PENNE – A …
From acouplecooks.com
PUMPKIN SAUSAGE ALFREDO PENNE - WHOLE AND …
From wholeandheavenlyoven.com
PUMPKIN PENNE WITH SAUSAGE AND SPINACH
From hummingbirdthyme.com
SAUSAGE PENNE PASTA RECIPE {20 MINUTE DINNER IDEA} | LIL' LUNA
From lilluna.com
SAUSAGE POLENTA | BACKPACKING MEALS | TRAIL RECIPES
From trail.recipes
PUMPKIN PENNE WITH CREAM SAUCE | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
CREAMY VEGAN PUMPKIN PASTA RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
PASTA WITH PUMPKIN AND SAUSAGE - FOOD NETWORK CANADA
From foodnetwork.ca
SPICY SAUSAGE PASTA WITH MUSHROOMS AND PARMESAN CREAM SAUCE
From easybrazilianfood.com
PENNE WITH SAUSAGE IN PUMPKIN SAUCE. - LUNCHLEE
From lunchlee.com
PUMPKIN PENNE WITH CREAM SAUCE | CUPCAKES & KALE CHIPS
From valacr.dynu.net
HEALTHY PENNE RECIPE WITH SAUSAGE AND RICH SAUCE - CLEAN EATING
From cleaneatingmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love