Wednesday, October 27, 2010

Creamy Pumpkin Pasta

This dish turned out super yummy - Sam ate it all up! Instead of using Sweet Italian Turkey Sausage I used left over Maple Breakfast Sausage. It was such a great pairing! I also used black pepper instead of the white and used Mozzarella Cheese in substitute of the Romano. Definitely an every fall dish! :)

Creamy Pumpkin Pasta

2 garlic cloves
2 tblsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
1/4 cup half & half
1/2 cup sour cream (low-fat or fat free)
1/4 tsp nutmeg
1 tsp salt
1/4 tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
1/4 cup Romano Cheese, shredded
1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.


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