Has the whole world gone MAD with pumpkin fever?!
I ran to the grocery store on Saturday afternoon, simply to "grab a few things" and...
OK... before proceeding I have to come clean...
"Grab a few things" in my world translates, "I need a break from these children and so I'll be 'right back' with the basics we desperately need to survive!" Milk, eggs, bread, butter...etc....
My sense of urgency and willingness to, "head to the store, for the sake of our family's well being" leaves my husband appreciative...at first.
When he realizes (well after I'm gone) ...we have 3/4 gallon of milk, a loaf of bread, five sticks of butter, ten eggs and there's a suspicious odor wafting from our son.... it's clear he's been HORNSWOGGLED...left behind with two wide-eyed, attention seeking children!
One...who wants Daddy's full participation in a puppet princess tea party... and the other... in desperate need of a CODE RED diaper change! With College GameDay featured in the background... it's a father's perfect storm!
By the time my "little escapade" comes to light...it's too late! I'm already leisurely strolling down the produce aisle with the next issue of Bon Appetite... my cell phone ringer 'mysteriously' placed on silent.
I might as well be at the spa...that's how much I enjoy grocery shopping...alone!
Which brings me back to PUMPKIN.
While out the other day I noticed EVERYTHING is flavored with the popular gourd ....pumpkin cream cheese, pumpkin coffee, pumpkin bagels, pumpkin flavored crackers?! I decided to ride the wave (once again) and make this, Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce.
The dinner was amazing!
My sister picked up the recipe from one of her friends in her Book Club (who adapted the recipe from Rachael Ray). I compared the recipes and loved her changes!
I made a few changes too... and let's just say this Pumpkin Sage Sausage Pasta (along with a six-pack of pumpkin flavored beer) more than made up for my sneaky escape!
Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce
Adapted from "Pumpkin Sage Pasta"...a Rachael Ray Recipe
6 sweet sausage links, cut into 1 inch pieces (I used Jimmy Dean Ground Sage Sausage, 16 ounces)
1/2 - 1 onion, diced
10+ springs sage - chopped lengthwise
3-5 garlic cloves, diced
1 c. dry white wine
1 bay leaf (if you have!)
1 15 oz. can pumpkin
1/4 c chicken broth
pinch of cinnamon and nutmeg
1/4 c light cream (I used heavy as it was all we had)
3/4 lb penne pasta - with grooves (I used Barilla Whole Grain Spaghetti)
Salt and Pepper to taste
Freshly shaved or grated Parmesan cheese on top (optional)
What about toasted pine nuts on top??? (thought about it, but didn't do it - might be awesome!)
Make pasta according to package directions. Brown sausage and drain. In same pan (take a paper towel and remove some grease if too greasy) brown garlic and onion, then add the wine. Add pumpkin, chx. stock. Add sausage, sage, spices, incl. pepper. Add cream and stir and keep on low if waiting to serve.
Remove from heat if you have 1/2 hour to go b/f dinner. Before serving, add pasta and stir to coat keeping flame on low. Salt and Pepper to taste if needed. Crushed red pepper flakes if looking for more heat.