Pumpkin And Sausage Pasta

For this months Secret Recipe Club, I was assigned a fun site called Newlyweds-blog.  The owner of this blog is Sweet Pea. What a fun name!!!  She is a young wife and mother of identical twin boys and started her blog as a newlywed in 2006 to document her messes and successes in her kitchen.  I liked her from the moment I met her on her site.  She has some fantastic looking recipes and about a gazillion to chose from.

Pumpkin and Sausage Pasta Recipe

After scouring her site, I settled on her recipe for Pumpkin And Sausage Penne.  Click here to check out Sweet Pea's original recipe.  When I'm faced with a decision of savory or sweet, I almost always go for the savory (especially when pasta is involved).

I made a few slight changes to the original recipe but stuck to it fairly closely.  Here is my completed recipe and the steps involved if you'd like to make this yourself.  I highly recommend doing so. It was a hit at my house even though my husband wasn't very anxious for dinner that day.  After his first bite, he was eager to lick his plate clean! Woo Hoo!


1 box of medium shell pasta
1 lb. Sweet Italian sausage
1 medium onion, medium chopped
3-4 cloves of garlic, chopped
3/4 cup chicken broth
6 ounces softened cream cheese
1 - 15 oz. can pumpkin puree
1/8 teaspoon freshly grated nutmeg
1 small bag, frozen chopped spinach
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese (reserve a pinch for garnish)
1 cup toasted pine nuts

-In a large skillet over medium high heat, brown the Italian sausage well to get a deep, dark color on it.
-Add the chopped onion and garlic to the sausage and saute an additional 3-5 minutes to soften.
-Add the canned pumpkin, spinach, chicken broth, cream cheese and Parmesan cheese.  Stir well to combine.
-Add the nutmeg, sage, thyme, salt and pepper.
-Reduce the heat to low and simmer slowly, stirring occasionally.
-Meanwhile, cook your pasta 2 minutes shy of package directions and drain when completed.
-In a small dry skillet over a medium heat, carefully toast the pine nuts stirring often being careful not to burn.
-Add the drained pasta to the sausage and spinach mixture to stir well to combine all the ingredients.
-Continue to simmer slowly an additional few minutes before plating.
-Right before serving, add the toasted pine nuts and stir.
-To serve, garnish with an additional sprinkling of Parmesan cheese and pine nuts.  YUM!!!

Pumpkin and Sausage Pasta Recipe

I hope you like my take on Sweet Pea's original seasonal pasta dish.  This is certainly one I'll be making again except this time my husband will actually be looking forward to it! LOL.  Thanks for the inspiration Sweet Pea!

Hmmm, wonder where next month's Secret Recipe Club will take us or want to join in on the fun? You'll find some really great blogs with some amazing recipes and it's a great way to meet people with a passion for great food and a shared love of cooking and baking.  Join us won't you?

Until we eat again,

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