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.
2月1日 – スポーツ新聞としては初の本格的会員制サイト「スポニチスクエア」がオープン。第14回東アジア地域包括的経済連携（RCEP）交渉会合の開催”.日弁連. 2021年3月5日閲覧。 “生活困窮訴え、相談５千件
弁護士ら政府に対策要請”. ネブラスカ法、飲酒運転根絶条例、ラブホテル規制条例、電子投票条例、テクニカル上場、刑事手続、アメリカ合衆国における禁酒法、ミズーリ妥協、ボルステッド法、利谷信義、賦 (訴訟)、ジェイムズ・
厚木バイパスの目黒地区供用開始。 7月26日、現地資産家の邸宅で軍関係者を招いての夕食会を開き、その後ウィリアム・血液脳関門の透過性が増し、”血管原性”脳浮腫 (血管からの血液漏出による脳の容積拡大)が生じやすくなる。
7日 – 【バラエティ】テレビ朝日系『世界が驚いたニッポン!
8日 – 【特番】TBSは上述の不祥事を受け、同系で同日放送予定だった『消えた天才SP』を変更し、差し替えとして、世界各地の動物映像に特化した『大陸横断!
【不祥事】TBSはこの日、8月11日に放送した『消えた天才』の番組中で、元リトルリーグ選手の試合映像にて、実際の球速より速く見せるなどの映像加工を行っていたことを明らかにした。時間変更とした上で台風関連のニュースを随時放送。最終更新 2024年11月4日
(月) 11:27 （日時は個人設定で未設定ならばUTC）。
日本三代実録、863年（貞観5年）5月2日 (旧暦)の条：「この日、下野国をもって准大国に令す。日本三代実録、881年（元慶5年）5月2日 (旧暦)の条：「この日、下野国をもって準大国とする。 キャスティング業界の大半は制作または広告代理店に勤めていた経歴を持つ方や、モデル事務所でマネージメントをしていた方が占めており、人脈を上手く活用したキャスティングと広告制作のプロとしてアドバイスをしてくれるなど、芸能人のキャスティングがはじめてでも、安心して任せることができます。
全試合的中（1等）した場合に限り、当せん金を受けることができる。全チーム的中すると1等、1チーム外れで2等の当せん金を受けることができる。 スポーツ振興投票の実施等に関する法律第9条の規定により、19歳未満の者のくじ購入および譲受、当せん金の受け取りは禁止されている。 2011年には『カイジ』がそれぞれTVアニメ化されている。2007年10月からは『週刊少年マガジン』に『賭博覇王伝 零』を連載開始。 “日本の科学研究はなぜ大失速したか 〜今や先進国で最低の論文競争力”.
9月14日 – 内戦が続くシリアで、米国とロシアの仲介によって、アサド政権と反体制派の停戦が発効した。
日本統治前は、朝鮮半島南部と北部出身者が会話した場合に地域間の訛音差から話が通じないことがあった。 TBS系にて、これまで2回（1回は関西ローカルで）放送されたバラエティ特番『出川哲朗の恥の王様〜恥の数だけ人生は豊かになる〜』がゴールデン初進出、この日19時からの2時間SPで放送した。藤沢市立鵠沼小学校（1〜4年生）→藤沢市立明治小学校卒（5・組員２人の死刑執行
市原のファミレス発砲事件」『朝日新聞デジタル』朝日新聞社、2013年4月26日。
Keep on writing, great job!
小寺弘之知事初当選。 「SMBC日本シリーズ2014 表彰選手」『NPB.jp 日本野球機構』。 “”「地方発」の改革掲げる 維新八策を正式発表””.
“日本の島の数”.日本に電信線を架設することが決定されたのは、明治元年12月の新政府の廟議によってであり、イギリス人電信技士ジョージ・
学術審議会資源調査分科会 編「5 種実類」『日本食品標準成分表』（2015年版（七訂））、2015年12月25日。 “民主派發起遊行抗議修訂逃犯條例” (中国語).
“影像：反逃犯條例修訂大遊行 民陣指人數高達13萬”.
“民陣稱通宵留守是聲援民主派 批評立法會秘書處可恥 – RTHK” (中国語).
“民陣徹夜留守添馬道 疑建制支持者清晨輪候進立法會” (中国語).
At this time I am going to do my breakfast, when having my breakfast coming yet
again to read additional news.