I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.
Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!
Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.
The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how exactly I was going to make it. Pumpkin Penne was the result!
Andrea’s Pumpkin Penne
- 1 Italian sausage link
- 1 C of pumpkin puree
- 1/3 C of dry white wine
- 1 C of chicken broth
- 1/4 of a medium onion finely chopped
- 1 clove of garlic
- 1/2 TBSP of unsalted butter
- 1/2 TBSP of olive oil
- 2 1/2 C of mini whole wheat penne
- 1/2 tsp of chili powder
- Salt, pepper, garlic powder to taste
- Pinch cayenne pepper, pinch crushed red pepper flakes
- Flat leaf parsley for garnish
- Grated parm for garnish
In a medium sized skillet with high sides, add the 1/2 TBSP of olive oil and heat over medium heat. Cut the casing on the sausage and crumble into the skillet browning and cooking through ( like cooking ground meat). Remove from skillet and set aside. Either drain the grease or keep (there shouldn’t be too much), add in the butter and chopped onions. Sprinkle with a pinch of salt and sauté until soft and transparent. Add the sausage back in and also grate the clove of garlic into the mixture. Stir everything together and then add the wine. Allow to simmer for about two minutes. While that is simmering bring a large pot of water up to boil for the pasta.
To the onions and sausage, add in the pumpkin and stir. Then add in the chicken stock and stir. Add in the seasonings and allow the mixture to simmer as the pasta cooks. The pasta should take about 7 minutes to cook, taste test to your preferred doneness. Once the pasta is cooked, drain and place back into the hot pot to help evaporate remaining water. Add the pasta into the pumpkin sauce and combine. Sprinkle in some chopped parsley for added color. Top with grated parm and serve!
Serves two with plenty of leftovers or can serve four for a dinner.
If the sauce starts to get too thick, add in more chicken stock by the tablespoon until it’s back to a smooth sauce.
This dish came out perfectly. It was creamy with just a touch of heat from the seasonings. A great way to get more veggies in for the day. The sausage gives it just enough of texture and flavor to keep things interesting.
Certainly you can use spicy sausage here if you prefer; it’s all about your preferences. If you would like to keep it straight veggie, use veggie stock and perhaps some veggie crumbles or starters instead of sausage. I think adding in even more veggies would be a great addition, spinach or zucchini would work well with this dish.
I used a Chardonnay from a box from Target. It’s not too shabby and the box is handy for cooking because it’s easy to measure out what you need. However, opening a bottle for the evening is also a great way to go!
Enjoy guys, and remember, always play with your food!