Cooking Up A Hooley In The Kitchen
By Katie Gagne
~~ Creamy Pumpkin Pasta ~~
It’s really not as scary as I thought – actually it’s quite delicious. I am a flip-flop girl at heart, but I am embracing the cool, fall weather with all sorts of warm and cozy smells – including PUMPKIN EVERYTHING. Sometimes all the sweetness is too much, so I searched out some ways to use this autumn favorite in a savory dish.
After a few experiments, my version of Creamy Pumpkin Pasta came to be. Serves 4
1 lb Campanelle — this cone-shaped pasta is perfect for hearty ingredients and sauces
1 Sweet Red Pepper – chopped
1 16oz roll bulk Italian Sausage
4 oz Mushrooms – I used Baby Bellas – but any variety works
2 Cloves Garlic minced
8 oz Pure Pumpkin
2 Cups Chicken Stock
½ Heavy Whipping Cream
1 cup grated Parmesan Cheese
½ teaspoon Nutmeg
2 teaspoons Black Pepper
2 teaspoons Salt
1 tablespoon Olive Oil
4 teaspoons fresh Sage, chopped
2 teaspoons fresh Chives, chopped
Prepare pasta according to package directions, drain, return to the warm pasta pot, and set aside.
In a large skillet, sauté the red pepper, mushrooms, and garlic cloves in olive oil until soft.
Add in the sausage and cook through.
Remove from the skillet and set aside.
In the same skillet, stir the pumpkin, salt, pepper, nutmeg and chicken stock until blended. Heat on medium until simmering. Add in the cream and let it thicken, stirring frequently. Add in half the Parmesan Cheese.
Add the Sausage, Mushrooms and Red Pepper back in and toss to coat.
Pour entire mixture over the pasta in the pot, add in the remaining Parmesan Cheese, Sage and Chives and stir until mixed well. Serve with warm, crusty bread and Enjoy!
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at firstname.lastname@example.org.