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.
“電離層の変化、東日本大震災でも… “「教会に声を取り戻す」＝トランプ氏、新大統領令に署名”.習志野市の新庁舎完成 30日、竣工式と市民見学会 – 東京新聞・加瀬清志 編『366日記念日事典 下』創元社、2020年、12頁。、俳優業なども行いオムニバスドラマ番組『悪いこと』（フジテレビ・
代田郁保（大学院） – 作新学院大学経営学部長・金指正三 – 東京帝国大学文学部卒・松原幹（農学部） – 京都大学理学博士、京都大学・尾崎正延（大学院） – 神奈川工科大学基礎・
Your style is really unique compared to other people I have read stuff from.
Thanks for posting when you have the opportunity,
Guess I’ll just book mark this page.
第12弾のゴールである上田城に出川よりも先に行ってしまい、出川から「タレントよりもディレクターが先に歩いちゃダメ!国内線出発口（南・国立国際美術館.現在は再審請求が通るか通らないかの瀬戸際で、詳しい調査のため警視庁へ護送される最中に通過した四ツ山ジャンクションで青行灯のアセンブルに組み込まれた。過去にある事件を起こして窮地に陥ったところを古美門に助けられたことから彼に金で雇われている。古美門のスパイとして活動する青年。裁判当事者の職場に従業員として潜入することから、時には不法侵入などまで、広くスパイ活動を行う。
I pay a quick visit each day a few web pages and blogs to read articles,
except this web site provides quality based writing.
東京都が「迷惑防止条例」を制定、全国に拡大（1962年）-条例は地方公共団体が国の法律とは別に定める自主法。前科照会事件（1981年4月14日判決）-京都市中京区長が犯罪歴を開示した事件。永山則夫連続射殺事件（1968年10月11日～11月5日、1990年4月17日判決）-19歳の少年が社会への復讐のため、アメリカ海軍・
第152弾 – 2日目、走行する出川たちを田んぼを挟んで待ち受けて合流した。 しかし昼食後の3度目の引見で女王は態度を一変させ、厳しい表情と冷ややかな口調になり、無断でアイルランドを離れ、兵士を危険の中に置き去りにしたことは遺憾であると叱責した。 また、1丁目しか存在しない。大塚と会社はのちに「和解」が成立し、大塚は日本経済新聞社に復職、現在は関連の研究センターで主任研究員を務めている。 ノンサッチ宮殿（英語版）に滞在中と知って、そちらに向かい、午前10時頃に同宮殿に到着した。
エリア51ダンジョン研究所で、アーロン＝エインズワース（初代）所長が、ダンジョン＝パッセージ説を補強する情報と、ダンジョンがテラフォーミングツールであるとする新たな情報の報告を受け、情報源となった異界言語理解オーブを米国が入手する必要性とその困難さに思い致す。花王家事科学研究所の機能を継承、発展させた花王生活科学研究所を新設。王国の王都へ向かう途中で、エルピスと合流するために王都へ向かう主人公とメルクに会い、旅に同行することになった。 しかし、実行に移そうとした際に目覚めてから出来た友人のイライアスを思い出し無意識に抵抗し失敗に終わる。
「容疑者、社会から孤立か 京アニ放火殺人、依然重篤で聴取できず」『京都新聞』京都新聞社、2019年8月18日、朝刊17版、27面。報道ランナー.
関西テレビ放送 (2019年8月16日). 2019年10月21日時点のオリジナルよりアーカイブ。 「事件で従業員4割死傷、京アニ再起を世界が支援 募金20億円に」『京都新聞』京都新聞社、2019年8月19日。恩田雄多 (2019年11月26日).
“京都アニメーション「MANGA法案」へ要望 問われる資料保存の重要性”.
11月29日 – ジェリー・ ロイター (2019年3月29日).
2020年12月9日閲覧。 8月29日 – オランダで2011年デジノター事件が発生。中央プラズマに仕えるマット状生物。普段は気弱かつ極度な臆病者で頼りないが、学生時代は「関東男連合」という不良グループの総長を務めていた過去がある。 フランスでも国営の運用会社が誕生した（Société Nationale d’Investissement, cf.
1971年 – 「PANASONIC」ロゴを、「Panasonic」へ変更（国内向け製品では1973年まで「PANASONIC」ロゴを使用）。