Pumpkin & Sausage Pasta | GET COOKIN' RV STYLE featuring Jan D'Atri

FULL RECIPE IN TEXT BELOW. When the cooler weather of Fall hits, we turn to the sweet and earthy taste of pumpkin. You may not know that pumpkin and pasta is a great combination. But in fact, it's a match made in foodie heaven. This recipe was popularized by TV Chef and author Nick Stellino on his PBS series. And the subtle flavor of pumpkin and spicy Italian sausage, with hints of sage, garlic and cinnamon...absolutely delizioso!

The full recipe is at the end of this text and on our blog, where you'll find additional photos, nutrition facts and more RV lifestyle content: https://experiencelife.lamesarv.com/2021/10/get-cookin-rv-style-pumpkin-and-sausage-pasta/

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RECIPE:

INGREDIENTS for 1 Small batch (3-4 servings):
- ½ Tbsp Extra Virgin Olive Oil
- 2 Hot or Mild Italian Sausages, casings removed (about ½ pound)
- 1 ½ Tbsp Extra Virgin Olive Oil
- ½ cup Onion, chopped
- 5 Garlic Cloves, sliced thick
- 1 ½ Tbsp Fresh Sage, chopped
- ¼ tsp Red Pepper Flakes (optional)
- 2/3 cup White Wine (Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.)
- 2/3 cup Pumpkin Puree, canned (100% Pure Pumpkin)
- 1/8 tsp Ground Cinnamon (optional)
- 1 cup Chicken Broth or Stock
- 6 - 8 oz Pasta (penne, ziti, rigatoni, fusilli, bow-tie)
- Salt to taste (up to 1 tablespoon)
- Shaved or Grated Parmesan Cheese

INGREDIENTS for 1 Large batch (6-8 servings):
- 1 Tbsp Extra Virgin Olive Oil
- 4 Hot or Mild Italian Sausages, casings removed (about 1 pound)
- 3 Tbsp Extra Virgin Olive Oil
- 1 cup Onion, chopped
- 10 Garlic Cloves, sliced thick
- 3 Tbsp Fresh Sage, chopped
- ¼ tsp Red Pepper Flakes (optional)
- 1 ¼ cups White Wine (Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.)
- 1 ¼ cups Pumpkin Puree, canned (100% Pure Pumpkin)
- ¼ tsp Ground Cinnamon (optional)
- 2 cups Chicken Broth or Stock
- 12 - 16 oz Pasta (penne, ziti, rigatoni, fusilli, bow-tie)
- Salt to taste (up to 2 tablespoons)
- Shaved or Grated Parmesan Cheese

INSTRUCTIONS (step-by-step):
1. Chop onion. Measure amount of chopped onion needed for your batch size and place it in a small bowl.
2. Slice garlic cloves and add to onions.
3. Chop fresh sage leaves and add to onions and garlic.
4. Remove casings from sausages, if using links, and separate meat into small, bite-size chunks.
5. In a large sauté pan, over medium heat, add first amount of olive oil (1/2 or 1 Tbsp). Let it get hot for 1-2 minutes.
6. Add sausage to hot oil and cook for 3-4 minutes, until browned.
7. Remove sausage from pan with slotted spoon and place it in a bowl to set aside. Leave hot oil and browned bits in pan.
8. To hot pan, add second amount of olive oil (1 ½ or 3 Tbsp) and let it get hot for 1 minute.
9. Add onion, garlic and sage to pan. Cook over medium-low to medium heat for about 8-10 minutes, until onion and garlic begin to brown. Stir frequently and keep an eye on pan so you don’t burn the garlic.
10. Add optional ¼ teaspoon of Red Pepper Flakes for a spicier dish.
11. Add cooked sausage back into pan and cook for 2 more minutes, stirring well.
12. Add white wine and deglaze pan, making sure to scrape up and dislodge all the brown bits on the bottom of pan.
13. Cook for 8 more minutes to reduce the wine. While sauce is cooking, open the can of pumpkin puree and measure out the amount of puree for your batch size.
14. Add pumpkin puree and ground cinnamon to the pan and cook for 2 more minutes, stirring well the entire time.
15. Add chicken stock and bring sauce to a boil on medium-high to high heat. Then reduce heat to low.
16. Simmer sauce on low heat for 30 minutes.
17. While sauce is cooking, bring a large pot of water to a boil. Add salt to taste to the water.
18. Once water is at a full boil, add pasta and cook it according to the package instructions.
19. When pasta is done, drain it.
20. In a pan, gently stir pasta and sauce together.
21. Cook for about 3 to 5 minutes over medium heat, to get the dish hot.
22. Garnish with shaved or grated parmesan cheese.

START-TO-FINISH TIME: 1.5 to 2 hours

COOKING TOOLS NEEDED:
- Cutting board
- Kitchen knife
- Hand-powered food processor/chopper (optional)
- Bowls for holding ingredients
- Large sauté pan
- Dutch Oven pot or another deep pot - for boiling pasta
- Slotted spoon
- Cooking spoon
- Can opener
- Measuring spoon set
- Measuring cup set
- 1- or 2-cup liquid measuring cup
- Hand cheese grater/microplane

DISCLAIMER: La Mesa RV has no connection to any of the companies, brands or products in this recipe, this video, or the recipe blog post, and does not receive any financial consideration from the companies, brands, and products mentioned or shown. No endorsement of La Mesa RV by the companies, brands and products mentioned or shown should be assumed.

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