Pasta with Pumpkin, Sweet Sausage, Parsley, and Parmesan - NBC Connecticut
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Taste of Today Recipes

Pasta with Pumpkin, Sweet Sausage, Parsley, and Parmesan

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    Pasta with Pumpkin, Sweet Sausage, Parsley,  and Parmesan
    Keep the Halloween spirit alive with this recipe featured on Taste of Today Sunday, November 1, 2009

    2 qt.  water-salted
    ½ lb. Penné Pasta
    4 tbsp. Extra-Virgin Olive Oil
    4 Ea. Sweet Sausage Links-removed from casing, broken into 1” chunks
    1 cup Onion-sliced thinly
    4 Garlic Cloves-sliced
    2 cups Fresh Pumpkin-peeled, seeded, ½” diced
    ¼ cup  Italian Parsley Leaves-torn into rustic pieces
    2 tbsp. Butter

    Black Pepper To Taste, Fresh Grated Parmesan to Garnish

    • Bring the water to a boil in large pasta pot.
    • Add the pasta stirring to prevent from sticking.
    • Boil for about 12 minutes or until just tender.
    •  While pasta is boiling, heat a  large sauté pan on medium high heat.
    • Add olive oil, then the sausage.
    • Cook stirring for about 3 minutes until sausage is cooked through.
    • Add onions, cook for about 1 minute, then add the garlic, cook for 30 seconds.
    • Add the pumpkin and about 1 cup of the boiling pasta water, cover and simmer for about 5 minutes just to tenderize the pumpkin.
    • Drain the pasta when cooked  and add to the sauté pan with the sausage mixture.
    • Finish the dish by stirring in the parsley and butter.
    • Season to  taste with black pepper and freshly grated parmesan cheese.
    • Garnish if desired with toasted pumpkin seeds.


    Lincoln Culinary Institute’s Website: www.lincolnculinary.com