I’ve made this simplified pumpkin pasta a few times since I first saw Rachael Ray make it but I hadn’t made it for real in awhile. This time I used leftovers and it wasn’t quite right. I made it for real just before moving since it only requires a few ingredients and the leftovers are pretty great too.
I like the pumpkin puree since it coats like a sauce on pasta on it’s own and with just a few other ingredients this pumpkin pasta is a winner. It’s a nice pre-fall or mid-winter treat. I carefully avoid the overly pumpkin time in mid-November.
8 oz pumpkin puree (not pumpkin pie filling)
1/2 pound pasta (something short)
2 sweet sausage links
1/2 cup chicken stock (or veggie stock)
4 tbs heavy cream
Boil water for the pasta.
Remove the sausage from the casing and brown in a skillet.
Mix pumpkin puree and stock over medium-low heat until heated through.
When pasta is almost cooked drain and put it into a flat pan so it is only about one noodle deep
Add in the sauce, sausage and cook over medium-low heat for about 5 minutes until the pasta is cooked al dente.
Gently mix in heavy cream just before serving.
I chopped some fresh rosemary over the top too. I thought it was woodsy and I had some on hand. Sage would be good too. I sprinkled a little nutmeg in as well.
I love this dish. It’s rich and flavorful but so simple. I think it’d be a great for guests.
Such a cheap dinner!
Sausage and Pumpkin Pasta
1/2 lb pene pasta: $0.75
1 can pumpkin: $1.79
2 sausage links: $1.42
chicken broth: 4 oz. chicken stock: $0.05 ($2.99 jar/25 cubes=11 cents per cube/cup)
heavy cream: $0.16
total = $4.17 and serves 3-4 ($1.39 per serving)