October 19: Sausage Pumpkin Pasta Bake

It's been over a week since I've shared a pumpkin recipe, so that means we're due. This one is a savory application (and, bonus, it uses an entire can of pumpkin puree so you don’t have to worry about any Mary Poppins pumpkin issues arising). Dessert lovers never fear - I have a delish pumpkin cookie upcoming.

I saw the recipe over on the Vodka and Biscuits blog, and because my family loves pasta and sausage, I knew it would be a hit even before I made it. (Spoiler alert: I was right!) 

I made a few changes based on family preferences so my recipe below reflects my changes.  

Sausage Pumpkin Pasta Bake

Ingredients:

1 pound mafalda pasta, cooked to al dente

1 pound sweet Italian turkey sausage

1/2 onion, diced

2 cloves garlic, minced

1 bay leaf

4 sage leaves, chopped

1/2 teaspoon pumpkin pie spice (original recipe called for nutmeg but I hate nutmeg alone so I always sub pumpkin pie spice when recipes call for nutmeg)

1/4 teaspoon red pepper flakes

1/8 teaspoon of cinnamon

1/2 cup dry white wine (I used chardonnay)

1 cup chicken stock

15 oz can pumpkin puree

salt and pepper to taste

1/4 cup finely grated Parmesan cheese

Directions:

1. Preheat the oven to 350. 

2. Brown the sausage in a skillet (I used my La Creuset for this because it can go from stovetop to oven with no issues) over medium high heat until cooked through. 

I use Shady Brook Farm Turkey Sausage Links
(I remove the casings to make them easier to break down)

Transfer to a bowl and reserve.

3. In the same skillet, add onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. 

Add the sage, red pepper flakes, cinnamon, pumpkin pie spice, and salt / pepper to taste. Cook one minute.

4. Add the wine and cook on medium high until reduced by half. 

Add the chicken broth and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.

The pumpkin thickens everything up

5. Stir in the sausage and pasta, mixing until combined. 

6. Top with Parmesan cheese and bake for 25 minutes until cheese melts and the pasta is heated through.

I enjoyed this because it was easy to make and easy to customize and, best of all, my kids ate it without asking for a side of Caesar dressing. That's a win in my book. As is no leftover pumpkin in a can. Double score. 

**I have no affiliation or relationship with any of the brands mentioned or linked in this post. All opinions and experiences expressed herein are my own.**