Pasta With Italian Sausage And Pumpkin Sauce Recipes

PUMPKIN & SAUSAGE PENNE

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.

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

SAUSAGE AND PUMPKIN PASTA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened., Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE

Steps:

• Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
• Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
• Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

PASTA WITH PUMPKIN AND SAUSAGE

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.