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.
SAUSAGES WITH CASSEROLE OF PUMPKIN, SAGE AND BUTTER BEANS
This recipe combines sausages with a tasty pumpkin stew to create a robust dish, ideal cold weather comfort food.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F Heat the olive oil in a heavy-based, ovenproof dish. Fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm.
- Add the butter to the pan with the pumpkin. Cook over a slightly higher heat until the pumpkin starts to colour. With a slotted spoon, remove the pumpkin from the pan and keep warm.
- Add the onion and fry for 4-5 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes. Add the sage and the mustard and stir well.
- Return the pumpkin to the pan with the stock and the butterbeans. Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer.
- Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 556.3, Fat 43, SaturatedFat 15.7, Cholesterol 102.5, Sodium 982.4, Carbohydrate 20.9, Fiber 3.8, Sugar 3.2, Protein 22.5
SAUSAGE & BUTTER BEAN STEW
Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
- Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.
Nutrition Facts : Calories 739 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 2.7 milligram of sodium
SAUSAGE & BUTTER BEAN CASSEROLE
Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew that uses a tin of baked beans to make it even easier
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
- Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.
Nutrition Facts : Calories 580 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 3.85 milligram of sodium
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