Pasta with Pumpkin and Sausage
#242479 - 01/29/06 08:23 AM
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I found this on Allrecipes the other day. I haven't tried it yet, but it looks like it would be pretty easy to adapt.
Pasta with Pumpkin and Sausage
"Sweet turkey sausage and pumpkin star in a brilliant creamy pasta sauce!"
2 tablespoons extra virgin olive oil, divided I'd reduce this to about a tsp or so for the sausage part, and use non-stick spray for the veggie part
1 (19.5 ounce) package JENNIE-O TURKEY STORE® Sweet Lean Italian Turkey Sausage, casings removed
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
2 tablespoons chopped fresh sage
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream (Personally, I'd use Vitasoy Creamy Original Natural Soymilk. I used it in Shrimp Primavera with Bow Tie Pasta based on an earlier recommendation from TessLouise, and it worked great!)
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound penne rigate, cooked al dente and drained
Romano or Parmesan cheese (Soy or rice sub, of course.)
Sage leaves for garnish
1. Heat a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon oil (Again, I'd reduce this.) and sausage to pan; cook until sausage is browned, stirring to break up pieces. Transfer sausage to paper towel-lined plate.
2. Drain fat from skillet and return pan to stove. Add remaining oil (Here's where I'd use the spray.) , garlic and onion; saute 3 to 5 minutes or until onion is tender. Add bay leaf, sage and wine to pan. Cook until wine reduces by half, about 2 minutes. Add stock and pumpkin; cook, stirring, until sauce bubbles. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5 to 10 minutes to thicken sauce.
3. Place drained pasta in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat for 1 minute. Garnish with grated cheese and sage leaves.
4 servings
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This sounds deeeeeellllliiiisssshhhhh Melissa!! And I like how you reduced the fat by using the spray..... 
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OK - I made this last night, I was so excited about a "creamy pasta" dish. It was not good at all. And looked even worse (I'm not even going to say what my son said it looked like). It smelled great right up until I added the pumpkin. I make a Pumpkin Black Bean soup all the time that my whole family loves. I'll post the recipe.
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This is super yummy!
Pumpkin and Black Bean Soup Recipe courtesy Rachael Ray
2 tablespoon extra-virgin olive oil (could reduce if you want)
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle (I use low fat chicken broth)
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) canned pumpkin puree
1 cup heavy cream (use soy or rice milk - Pre-IBS I used whole milk and the consistancy was fine)
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
(this is optional - I never used it)
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
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Sorry it was yucky.
But, thanks for guinea pigging for us! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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