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 ALFREDO SAUCE
This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta.
Provided by @m
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
- Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 7.7 g, Cholesterol 97.9 mg, Fat 28.6 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 17.9 g, Sodium 230.5 mg, Sugar 2.3 g
PENNE PASTA RECIPE IN ALFREDO SAUCE WITH ROASTED MUSHROOMS
The Roasted Mushroom Penne Pasta Recipe is a simple and wholesome pasta recipe made from freshly roasted mushrooms and tossed with a creamy Alfredo sauce. Alfredo sauce is different from the regular sauce that you would normally make with flour. This sauce is packed with flavors from the cream cheese, the cream, and herbs. The roasted mushrooms along with a hint of garlic and olive oil adds to the burst of flavors into this quick to make pasta. Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner. If you liked the Roasted Mushroom Penne Pasta Recipe, then you must our other Pasta Recipes : Penne Pasta Arrabiata Recipe/ Spicy Pasta in Red Sauce Pasta In Tomato Onion Chutney Recipe Delmonte Beetballs Pasta Recipe
Provided by Archana Doshi
Time 55m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce, we will first cook the pasta.
- In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
- Add the penne pasta to the boiling water and cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.
- Once the penne pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.
- In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs.
- Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.
- Turn off the heat and keep the alfredo sauce aside.
- Now that the sauce is ready, we will stir fry the mushrooms. Heat a tablespoon of oil in a wok, add the chopped garlic and the mushrooms.
- Sprinkle some salt and stir fry the mushrooms until lightly tender. Don't let the mushroom overcook, as it will get tossed along with the pasta and the sauce as well.
- To the same wok in which you stir fried the mushrooms, stir in the cooked pasta and finally the cheesy white alfredo sauce.
- Check the salt and spice levels and adjust to suit your taste. Stir fry the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce a for a couple of minutes and turn off the heat.
- Finally stir in the grated parmesan cheese and serve the pasta, warm.
- Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner.
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.
PUMPKIN PASTA ALFREDO
Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.
- Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 688.9 calories, Carbohydrate 66.8 g, Cholesterol 124.4 mg, Fat 36.9 g, Fiber 4.8 g, Protein 26.7 g, SaturatedFat 12.8 g, Sodium 1488.6 mg, Sugar 8.5 g
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 PASTA WITH PUMPKIN ALFREDO SAUCE
Steps:
- In a large skillet or wok cook the garlic, onion, bell pepper in the butter over moderate heat, stirring, until the vegetables are softened. add the tomato, salt, pepper,oregano, parsley and cloves- stir. Add the pumpkin cubes and let simmer on low heat until pumpkin starts to soften. Slowly add 1/2 c of the broth and return to moderate heat. stirring occasionally, approx. 10min. FOR THE CHICKEN: Wash chicken in water with lemon juice and garlic salt. Pat dry. Cube chicken breast. In a separate frying pan, add your EVOO, (once pan is hot) and poultry seasoning. Stir. Add mushrooms once celery is translucent. On moderate heat add chicken cubes and stir, to coat chicken with seasoning. Squeeze lime over and stir. While the pumpkin mixture is simmering, spoon chicken, mushrooms and celery to it and add the remaining broth, cover and cook on low, occasionally stirring. To a saucepan add alfredo sauce and simmer. Pasta: In large pasta pot bring water, salt and oil to a boil. Add penne and let cook until it is al dente. Drain the penne well. Add the pasta to the alfredo sauce, covering pasta with alfredo. Pumpkin chicken mixture is done when pumpkin is easily picked up with fork, (will be orange/brown in color, there should still be a little sauce left). Divide the pasta between plates and top with the pumpkin/chicken sauce serve it with the Parmesan.I didn't add the pasta to the pumpkin/chicken mixture but it tasted good when mixed together.
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- Penne all'Arrabbiata. Arrabbiata means "angry" in Italian, and this classic Roman pasta dish gets its cheeky name from its signature spicy tomato sauce, made with garlic and red chile peppers.
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- Penne all' Amatriciana. The classic pasta all' Amatriciana is named for Amatrice, the Italian town where this recipe originated. Spicy and porky, with plenty of rich tomato flavor, this pasta typically uses the Italian cured meat guanciale, but pancetta will do if it's more readily available.
- Baked Penne Caserole With Ham and Peas. Use up leftover ham in this easy, cheesy baked pasta casserole that you can dig into pronto, or freeze for enjoying later.
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