Friday, October 8, 2010

Sausage and Pumpkin Pasta

I thought it was time to get in the fall spirit with a little pumpkin recipe! I would start stocking up on these as last year we had a pumpkin shortage and you don't want to run out during thanksgiving time!


  • 2 cups uncooked bow tie pasta (I used half the box, but you can use more if you want leftovers. The sauce mixture makes a lot)
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 pound sliced fresh mushrooms (I left these out)
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup Reduced-Sodium Chicken Broth
  • 1 cup canned pumpkin
  • 1/2 cup white wine or additional Reduced-Sodium Chicken Broth
  • 1/2 teaspoon sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink;
  •  Drain. 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.
 Once I added the pumpkin, it really looked like baby food. It still tasted great though!
  • Drain pasta; add to the skillet and heat through. Just before serving serving, sprinkle with cheese and parsley.
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