Tuesday, July 22, 2008

Pumpkin Sausage Pasta

Oh so good - the pumpkin, eggplant, garlic, and sausage are a great combination!! The original recipe called to make a separate sauce with he pumpkin mixture and bake it lasagna style. I quickened it a bit for a week night meal and whipped up the sauce in with the vegetable mixture. I also boiled short pasta and tossed it in last instead of baking it off as a lasagna!!

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  • 1 pound bulk sweet Italian sausage
  • 1 large eggplant, chopped into small pieces
  • 1 medium onion, chopped
  • 2 jalapeno's, minced
  • 2 garlic cloves, grated
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 15-ounce can pumpkin puree
  • Few dashes fresh nutmeg
  • 1 box whole-wheat short pasta

    Preheat oven to 375ºF.

    Place a large stock pot of water on the stove and bring to a boil.

    Heat a large sauté pan over medium-high heat. Add the sausage and cook until golden brown, breaking the meat up as it cooks. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.

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    While the veggies are cooking, drop pasta into boiling, salted water. Cook fro 10 minutes.

    Once vegetables have cooked for 7-8 minutes, stir in butter and sprinkle in the flour, cook for about 1 minute. Gently stir/whisk in the milk, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.

    Drain the pasta and add to the pumpkin vegetable mixture - stir to combine. Optional - serve with a grating of parmesan cheese and chopped basil.

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    Recipe adapted from The Rachael Ray Show

    Summer CSA - Week 2

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    zucchini lb - for Saturday's roasted veggies

    assorted heirloom tomatoes lb - for Wed's strata

    cantaloupe - for Friday's melon salad

    watermelon seedless - for Friday's melon salad

    yellow wax beans lb - for Friday with orange glaze

    eggplant lb - for Tuesday pumpkin pasta

  • 1 comment:

    Kath said...

    Loving that pasta!