What’s not to love about fall? Thoughts of turning leaves, cool, crisp evenings, and cozy sweaters paint a romantic portrait in my mind. But in my San Francisco reality, much of that won’t pan out yet as the fog finally clears, making way for our Indian Summer. Sure, leaves will turn, eventually, but without all the pomp and circumstance of the East Coast leaves. And then there’s the food. Lots of homey, comforting foods made with apples, pumpkins, butternut squashes, and this week the #SundaySupper crew has a cornucopia of fall inspired recipes for you, hosted by Soni over at Soni’s Food. I’m bringing a special treat–penne with a spicy pumpkin and sausage sauce.
Back in the days when cooking shows were mostly the domain of PBS, I’d become enamoured with the very charming Nick Stellino. Perhaps a little heavy on the cheesy Italian schtick, week after week he would effortlessly deliver beautiful and unique Italian dishes. This recipe is adapted from one he made on the show. The pumpkin puree, with its oh-so-subtle sweetness, makes the sauce creamy and is the perfect contrast to the spicy Italian sausage. Oh, and the garlic. Once it’s browned and braised in the sauce, you won’t give another thought to the fact that you probably used an entire head.
I’ve made a few modifications to the original recipe, including swapping out chicken stock for turkey stock. Feel free to use chicken stock if that’s what you have, but I recommend getting your hands on some turkey stock. It may seem like an insignificant switch, but the richer flavor profile of the turkey stock will take this to another level.
Let’s get cooking!
In a large saute pan, brown the sausage, breaking it up as it cooks. Once browned, remove the sausage from the pan and set aside.
Add the olive oil to the sausage drippings in the pan, and turn the heat back on to medium. Add the onion, garlic, sage, and red pepper flakes. Saute this until the onion and garlic start to brown. Deglaze the pan with the white wine.
Stir in the turkey stock and bring to a boil. Add the pumpkin puree, stirring so that it’s fully incorporated. Add salt and pepper to taste. Lower the heat and let simmer about 30 minutes. Meanwhile, cook the pasta according to the package directions.
The sauce will reduce a bit as it cooks, and once it’s ready, toss in the drained, cooked pasta, fully coating the pasta with the sauce. Let this simmer for several minutes, until thick and creamy, then stir in the Parmesan cheese.
Serve yourself two heaping bowls, since two is always better than one. 😉
Here’s the printable version:
- 1 pound spicy Italian sausage, casings removed
- 2 tbsp olive oil
- 1 small onion, chopped (about 1 cup)
- 15 cloves garlic, thickly sliced
- 3 tablespoons chopped fresh sage
- ¼-1/2 teaspoon red pepper flakes
- 1¼ cups white wine
- 2 cups turkey stock
- 1½ cups canned pumpkin puree
- salt and pepper to taste
- 1 pound penne rigate, cooked
- ¼ cup freshly grated Parmesan cheese
- Cook the sausage in a large sauté pan over high heat until browned. As it cooks, break it up into bite-sized pieces with the back of a wooden spoon. Transfer the sausage to a bowl and set aside.
- Add 2 tablespoons olive oil to the pan, return to medium heat, then add the onion, garlic, sage, and red pepper flakes. Cook this about 8-10 minutes, until the onion and garlic start to brown. Return the sausage to the pan and heat through.
- Deglaze the pan with the wine and cook for a few minutes, dislodging any browned bits from the bottom of the pan. Next add the turkey stock, and bring to a boil. Stir in the pumpkin purée, stirring well, until the pumpkin is fully incorporated. Reduce heat and simmer for 30 minutes, uncovered, so that the sauce reduces a bit. Add salt and pepper to taste.
- While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions of the package. Drain.
- When the sauce is ready, add the drained pasta to the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat and stir in the Parmesan cheese.
Let’s take a look at all the wonderful fall dishes everyone else has cooked!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
{ 19 comments… read them below or add one }
Love this! I’ve been wanting to try a pumpkin sauce over pasta…it’s officially on my to-do list!
Can I please have three bowls, Anne? Too greedy? Sorry, but it looks and sounds like my kind of meal!
What a fantastic dish! I can’t wait to put this on my must make list for the season! Thanks for sharing!
This looks fabulous. I made a similar dish a few years ago and still think about it – perhaps it’s a sign I should make it again! Pumpkin and sausage go so well together. Thanks!
This looks absolutely awesome. I cannot wait to make this!
Oh yum! I think I want this now, and it is only breakfast time!
Oh wow! Wow. I don’t even have words, because I kinda want to forgo the elegant dinner this could be served at, and just face plant (or dive, maybe less messy) right into a bowl. That looks fabulous!
What a lovely pasta dish. I think even the picky hubby would go for it…I just wouldn’t mention that there was pumpkin involved 😉
This sounds incredible!
I am loving all of these spicy pumpkin dishes! Your pasta looks amazing!!!!!!!!!!!!!!!
One of my favorite ways to eat pasta is with sausage, mostly in tomato sauce. The idea of adding pumpkin is just amazing Anne! Another great recipe to add to my pasta rotation.
What a perfect dish for Fall! My husband LOVES sausage and pumpkin, so would definitely be having a second (or third) bowl.
The change in seasons is one of the things I missed most when I lived in SF. The year-round temperate climate always threw me for a loop when the holidays came around.
I make a similar dish using butternut squash, but I’ll have to add sausage next time for a heartier dish! This looks great!
Love pasta! Pumpkin pasta on top of that! You indeed picked a great recipe for this week’s Sunday Supper!
Mmm, I love spicy sausage with butternut squash, so I bet this is amazing, and easier since you don’t have to hack through a squash!
This sounds amazing. I am loving all the savory squash ideas this week!
Whoa! I’m drooling looking at all of your photos! Pasta will always be one of my favourite meals. I don’t think I could ever give it up. I love the combo of the pumpkin and sausage. I really need to go to San Fran in September. I’ve been there four times but always in July/August, when it’s still cold and usually foggy. Next time I’m there, I’ll let you know so that you can make this delicious dish for me 😉
Well, now I know what’s for dinner!! Sooooo yummy!
Haven’t tried this with turkey stock. I will definitely make it. Thanks for sharing.
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