Young & Hungry

Did someone say more pumpkin please? Ok, if you insist.  I know I have failed to deliver as much pumpkin as promised this year, but here’s to making up for it.  The inspiration for this recipe came to me on the cold rainy night before Halloween.  I had leftover sage and sausage and probably could have made use of the 4 fresh pumpkins purchased for our Halloween party the consecutive night, but opted for the easy canned variety.  Speaking of, I have a number of Halloween party recipes in store for you, but at this point they’ll have to wait for next year…  In the meantime I hope you enjoy my Little Miss Piggy Pumpkin Pasta named after the muppet most resembling me this holiday season.  Eh, I’ll pick a new one come New Year’s!

 

 

Little Miss Piggy Pumpkin Pasta

Serves 4.

 

• 1 lb ground pork sausage 
• 1 lb shaped or tubular pasta 
• 2 shallots, chopped
• ½ cup red wine
• 1 can pumpkin puree
• 1 1/2 cups chicken broth, warm
• 4 sage leaves
• Pinch of nutmeg & cinnamon
• Parmesan Cheese, grated

 

 

In a skillet sauté sausage until just browned.  Add shallots and cook for a few minutes until soft.  Pour in wine and scrape the tidbits from the bottom of the pan.  Stir in pumpkin puree, broth, and spices and simmer for 15-20 minutes until thickened.  Top with grated parmesan cheese and enjoy!