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.
There’s certainly a lot to learn about this subject.
I really like all the points you have made.
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阪神本線・阪急芦屋川駅から徒歩圏内にある東山町、山手町、三条町といった大正期に開発された山の手地区は、いずれも摂津国であり芦屋川や六甲山に近く、大阪湾を見渡すことのできる好立地にある。 また、基本的なファイトスタイルは深く考えず真正面から豪快に技を繰り出す単純明快なものだが、ギヤマスターの発言から心の奥にある恐れを見抜いたり、ギヤを封じるために機転を利かせたりといった高い洞察力も見せていた。
山部俊文 – 経済法、一橋大学学長補佐・佐々木吉郎（総長：1960-64） –
明治大学経営学部創設、大学設置審議会会長、日本経営学会・
1915年（大正4年）8月 – 日本海軍から魚雷発射管用空気圧縮機の開発要請。未経験者がゲームを始めるときに必要な用具一式が入ったセット。婚約者を轢き逃げされて失った私立探偵のエド。 ソ連の傀儡政権を倒し、モンゴルに真に民族的な社会主義政権を樹立しようと目論む民兵組織。 しかしその死後娘のマリアが父の後を継いで大統領選に出馬すると表明し、大衆の圧倒的支持を受けて父親以上の人気を得てしまう。
上記のように、同じ土地に対して周辺住民による呼称が複数ある場合だけでなく、探検や交易、征服・民族問題や領土問題、海洋権益を巡る国家間の争いが生じている地域・
高濃度スモッグに覆われているときに空気清浄機を1週間回せば新品のフィルターが変色してしまうほどです。 そこでお仲間両三人の。 かねて雇うた精神病医の。 すこし精神異状を呈し。 ドンと落せばドンデン返し。狙う相手は千仞奈落（せんじんならく）。挙動（そぶり）言語（ことば）が変って来まする。 これがお家の騒動なんかで。中にも良三の父は神田松枝町（まつえだちょう）に開業して、市人に頓才（とんさい）のある、見立（みたて）の上手な医者と称せられ、その肥胖（ひはん）のために瞽者（こしゃ）と看錯（みあやま）らるる面（おもて）をば汎（ひろ）く識（し）られて、家は富み栄えていた。
もっとも、それは現存の人ではなく、深い足跡をのこして行った故人で、しかもかなりの老年まで生きた一人の翁（おきな）ではあったが。 その主人稲垣清蔵（いながきせいぞう）は鳥羽（とば）稲垣家の重臣で、君（きみ）を諌（いさ）めて旨（むね）に忤（さか）い、遁（のが）れて商人となったのである。高梁市有漢生涯学習センター（多目的ホールは308席収容。
“学校概要／旧苫小牧市立弥生中学校”.
なお、中国語では習近平にも敬称を付けずに呼び捨てなので、「安倍」と書いてあっても、軽蔑して書いているわけではない。
渾為千片斑爛錦。為説画家唐宋法。
「送画師長谷川雪旦従駕之唐津。雪旦、名は宗秀、又厳嶽（げんがく）、一陽庵等の号がある。次に戊寅夏秋の詩に出てゐる人物は長谷川雪旦である。次で夏より秋に至つて、詩八首がある。次に福山の人小野士遠（しゑん）がある。 これに依つて職を免じ、遠江国浜松より棚倉へ徙された。今わが国内に外国の器品を買い入るるは、わが国の工業拙なるがゆえにしばらく銭と交易して用を便ずるものなり。命于童子易水。