Today's is the eighteenth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the eighteenth day in this series I am providing a recipe starting with the letter 'P'. This is a modern recipe from America for a Halloween recipe of a stew of pumpkin and sausage with pasta.
Pasta with Pumpkin and Sausage Recipe
This is a traditional American recipe for a classic dish of penne pasta served with a sauce of pumpkin and white wine with Italian sausage and herbs.
4 tsp extra-virgin olive oil
450g Italian sausage
4 garlic cloves, chopped
1 onion, chopped
1 bay leaf
2 tbsp fresh sage leaves, shredded
250ml dry white wine
250ml chicken stock
400g cooked, puréed pumpkin
120ml double cream
1/8 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
sea salt and freshly-ground black pepper, to taste
450g penne pasta, cooked al dente
freshly-grated Parmesan cheese to garnish
Add 1 tsp of the olive oil to a large pan set over medium heat. Add the sausage and fry until nicely browned all over. Remove with a slotted spoon and place on kitchen paper to drain. Drain the excess oil from the pan then add the remaining oil and return to the heat. Stir-in the onion and garlic and fry for about 4 minutes, or until the onions are soft and translucent.
Add the shredded sage and the wine then tuck in the bayleaf. Bring the mixture to a boil and continue cooking until the wine has reduced by half (about 5 minutes). Add the stock and stir to combine then add the pumpkin and stir the mixture until smooth. Bring the mixture to a simmer then return the sausage to a pan. Reduce to a gentle simmer and stir in the cream.
Season to taste with the cinnamon, nutmeg, salt and freshly-ground black pepper.
Allow the mixture to simmer for about 8 minutes then remove the bayleaf from the pan. Separately cook the pasta as directed on the package (about 12 minutes cooking time). Drain the pasta and return to the pot. Pour the sausage mixture over the top and toss to combine.
Transfer to a serving bowl, garnish with freshly-grated Parmesan cheese and serve.
The recipe presented here is based, with permission, on the Celtnet Pasta with Pumpkin and Sausage recipe.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'P'.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.