From the time the leaves begin to change, this recipe is put on the regular dinner rotation in our house. And without fail, as my family sits silently gobbling it up, my husband will pause for a second and say ‘You know, this is one of my favorites.’ It’s one of my favorites too. It’s creamy (without using cream!) and comforting with a hint of warm fall spices. The fact that I can have it on the table in less than an hour is just an added benefit.
The mushrooms in this Pumpkin Sausage Pasta recipe are optional, but I encourage you to try them. When cooked properly, and I’ll show you how, sautéed mushrooms can almost taste like bacon…bacon that’s full of vitamins and won’t clog your arteries! There’s not many used in this recipe, but they give the dish an added depth of flavor that you can’t get anywhere else.
Notice, aside from the spicy Italian chicken sausage and the mushrooms, these ingredients are things you probably already have on hand. I keep sausage in my freezer at all times, and the shallots last for-e-ver in my pantry, so the only ingredient you may need a special trip to the grocery store for is the mushrooms.
Dice up a shallot like so, just like you would an onion.
Then grab a friend and ask them to chop up some mushrooms any way they like.
Oh my word, look at those tiny little angel hands! My heart be still… :sigh:
In a large saute pan over medium to medium high heat, brown the sausage (casings removed) until no longer pink in a little olive oil. Then add the shallots, and cook, stirring occasionally for 2-3 minutes.
Now, add the bay leaf, sage, and garlic. Cook for one minute until the garlic is fragrant. Well, hello there Mr. Sausage Face!
And yes, if you must know, I use bottled minced garlic in the fall and winter. In the spring and summer, there is nothing like chopping a big fresh, maybe/hopefully purple skinned, clove of garlic. But I will not waste my time battling with the skin of four tiny cloves of winter garlic, just so I can get the equivalent of one clove. I will not do it. And guess what, no one knows except me. And now you. So, keep it to yourself please.
Moving on- add the wine to the pan, and let it reduce for 2-3 minutes. Then add the pumpkin, chicken stock and milk, season with salt, pepper, cinnamon, and nutmeg, then stir to combine.
Oh. My. Goodness. Does that not look divine? My little girl says, ‘momma, this tastes just like mac and cheese!’ It does not. It tastes waaaay better than mac and cheese, but it is a beautiful, lovely orange, and to her, orange=mac and cheese.
So, this is your pumpkin pasta sauce. Now, you could just allow this to simmer for 10-15 minutes while you cook up any type of pasta that you like. But we want that extra layer of flavor, so let’s saute some mushrooms!
Add a tablespoon of butter to a saute pan over medium high heat. Once the butter is melted, add the mushrooms, season with salt and pepper, and cook, stirring occasionally.
There are many people that say to wait until the mushrooms are browned before you add salt, as salt draws the liquid out of the mushrooms. I say, this is hogwash. The mushrooms cannot begin to brown until the liquid is pulled from them, so season in the beginning and you’ll have perfectly brown mushrooms in half the time.
As the mushrooms cook, a good amount of liquid will appear in the pan. Keep cooking. Finally, all of the liquid will evaporate. Keep cooking. Do not stop cooking the mushrooms until they are a deep golden brown. If the mushrooms are limp and grey, they have not been cooked long enough. I wholeheartedly believe this is why so many people claim to hate mushrooms. They are one of the simplest vegetables to cook, but you have to cook them until they are deeply browned. Don’t stop too soon! Limp, grey mushrooms are gross. I wouldn’t want to eat them either!
I’ve read that you ‘cannot burn mushrooms.’ Well, I would not go as far to say that, but I will say, fear not. You will know when they are ready. Think bacon. You want the mushrooms to be the color of perfectly crisp bacon.
Quite a transformation, right? I have to hide these from my husband, or he will nibble on them until there are none left. Come to think of it, he does the same thing with bacon…coincidence? Make these mushrooms, and then you decide!
Combine the pasta, pumpkin sausage sauce, and mushrooms, season with salt and pepper as needed, and let simmer on low heat for a minute or two so the pasta can absorb some of the flavor from the sauce. We really like the texture of trotolle pasta in this dish, but any kind of short cut pasta will do.
Pile into pasta bowls and garnish with chopped fresh parsley and grated parmesan.
Nothing hits the spot after a long day like this dish. Ready in less than an hour, its fancy enough for company, and comforting enough to eat on the couch in your PJs. You do you.
Just do yourself a favor, and make this pasta! Make it one time, and I bet it will be on your dinner rotation as well.
- 1 lb Hot Italian Chicken Sausage, casings removed
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tsp rubbed sage
- 1 cup white wine, such as sauvignon blanc
- 1 cup no salt added chicken stock
- 1 can pumpkin puree
- ½ cup milk
- ⅛ tsp cinnamon
- ½ tsp nutmeg
- 8 oz baby bella mushrooms, sliced
- 16 oz trotolle pasta, or any short cut pasta
- Parmesan and fresh parsley for garnish
- In a large saute pan over medium high heat, brown the sausage in a little olive oil until cooked through.
- Add the shallots to the pan and saute for 2-3 minutes.
- Add the bay leaf, sage and garlic to the pan. Cook for one minute.
- Pour in the wine, and allow to reduce by half, around 5 minutes.
- Pour in the stock, pumpkin, milk, cinnamon, and nutmeg. Season with salt and pepper. Stir to combine and simmer over medium low heat while you cook the mushrooms and pasta.
- In a separate saute pan over medium high heat, add one tablespoon of butter and the mushrooms. Season with salt and pepper.
- Cook the mushrooms until the liquid has been extracted and evaporated, and the mushrooms are a deep golden brown.
- Cook the pasta to al dente according to the package instructions.
- Combine the pasta, pumpkin sauce, and mushrooms in the pasta pot and simmer over low heat for 1-2 minutes. Season with salt and pepper as needed.
- Garnish with grated parmesan and chopped fresh parsley.
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その機会には喜代美、若狭、あるいは奈津といった役名ではなく本人の氏名で声を掛けられるようになり、知名度が上がった事に感慨を深めたという。 さらに翌2009年6月7日に福井市一乗谷朝倉氏遺跡で催された第60回全国植樹祭でも貫地谷はゲストとして招かれ、大会の宣言「未来への一筆啓上」を県民代表と共に読み上げている。西ゆうじも交えたファンとの交流イベントがあり、貫地谷は福井との縁について触れ「第二の故郷と思っています」と発言している。住民登録に際し、一家が小浜市に引っ越してきた1982年で登録されており、生年月日が決められていない人物については制作側と相談して設定、住所も作中通り北長町の架空の番地（箸にちなみ84番地）とされている。
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福田赳夫の秘書を経て、1972年（昭和47年）の第33回衆議院議員総選挙で初当選し、以来12期連続当選。
2000年（平成12年）6月25日、第42回衆議院議員総選挙で愛知1区から民主党公認で3選。 1990年（平成2年）2月18日の第39回衆議院議員総選挙に旧愛知1区から、自民党の公認を得られないまま保守系無所属・
中学校の修学旅行で流鏑馬に魅了されたことをきっかけに、高校から弓道と乗馬を始め流鏑馬の道に進む。民主党愛知県連は、2009年（平成21年）4月27日に任期満了を迎える名古屋市長選（4月26日投開票）に、過去3回のような主要政党相乗り候補ではなく独自候補を擁立することを早くから目指し、名古屋市教育委員会の山田哲郎教育次長に白羽の矢を立てていた。
1959年（昭和34年）にプレハブ住宅（工業化住宅）を日本で最初に世に送り出し、住宅建設の常識を覆した。 2019年8月、アニメイトに対して「必ず皆殺しにしてやるからな」などと13回にわたって脅迫メールを送信し、業務を妨害したとして、同年12月10日までに名古屋市在住の韓国籍の女性が逮捕された。設置場所は作品内にも登場する喫茶店「珈琲屋ドリーム」など、市と観光協会が連携して実施中の聖地記念スタンプラリー「SOS団
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ジャクソンのパロディキャラクターで、基本的に英語と片言風の日本語で話す。日本での芸風は、あくまでパロディストであり、マイケル・主なネタには、マイケルの真似で日本のヒット曲を歌うものなどがある。見に来ていた現地のファン等に強く薦められたのがきっかけで、本場アメリカでも通用したことを確認し、日本でもマイケルのインパーソネーターとしてやろうと決意した。 その際はお笑いを交えた日本向けの時の ようなネタではなく、お笑い抜きのあくまでマイケル・
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真昼に「この世界はこの年末に一度滅びる」と告げられて以降、半信半疑ながらも「その時」に備え、帝ノ月の配下にも命じ密かに鬼呪の研究を進めていた。 しかし、真昼が吸血鬼に誘拐された事を機に情報を提示。 そこへ現れた暮人の手助けにより、真昼を追うため吸血鬼の都市がある京都へ向かう。阿朱羅丸を入手、さらに襲撃に現れた吸血鬼を捕獲し、それらを持ち帰った事で暮人から評価されるが、帝ノ鬼上層部によって父・
『北日本新聞』1990年11月29日付朝刊6面『「県内1号店」 1日、高岡に店開き コンビニエンス「ファミリーマート」』より。日本国外で放送された日本のテレビドラマ（ハワイで英語字幕付放送されている。心 – 本作のプロトタイプ的作品。
“「渡鬼」最新作の放送が決定! 石井ふく子P『今年も悲喜こもごもを描きます』”.
キルトが紡ぐ思い出キャラクター』を放送。 “赤木春恵&上戸彩、『渡鬼』最終話に再出演 9年ぶりに揃って”帰国””.
ORICON STYLE. ２０１５年からご愛顧頂いておりました乾式カッターＢａｕ６９０につきまして下記の通り受注終了とさせて頂きます。