Hi, everyone! My name is Angie from Cocina Diary and today I am guest posting at this wonderful Krazy Kitchen. Well, it is the day before Halloween and everywhere I look, all I see is Halloween decorations and candy. This festivity immediately conjures thoughts of candy, so I immediately thought about a dessert, when deciding on a recipe for today. But the more I thought about it, the more I moved away from that idea. Do not get me wrong. I love candy but too much sweetness deserves a little savory, especially around Halloween. And so, I want to share with you my Pumpkin Parmesan Pasta.
Here is why this pasta is such a great adult alternative for a Halloween celebration, or any other gathering. First it is delicious and easy. Second, it has pumpkin in it, and you can feed a crowd because the ingredients are affordable. So, in other words: my type of recipe. Now for the actual recipe.
You will need the following ingredients:
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3-4 crushed garlic cloves
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2 tbsp olive oil
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1 lb. sweet sausage. I buy the package that already comes with the meat out of the casing, which saves time.
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1 cup canned pumpkin (not pumpkin pie mix)
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1 can, plus 2 tbsp chicken broth (If you do not want to open another can of broth, you can substitute the broth for water; here is a quick tip I use. I freeze leftover broth in ice trays– which comes to about two tbsp. That way I alway have it handy for recipes like this)
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1/4 cup half and half
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1/2 cup sour cream
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a pinch of ground cloves
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1 1/2 tsp kosher salt
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1/2 tsp white pepper
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a pinch of black pepper
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1 tbsp sage
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1 box of penne pasta (cooked al dente)
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some parsley for garnish
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1/4 cup, plus 2 tbsp Parmigiano Reggiano
Instructions:
1. In a large skillet, over medium, heat the garlic in the olive oil.
2. Add the sausage and cook until done.
3. Once cooked, put the meat and garlic in a separate bowl.
4. Add the broth to the skillet to deglaze it and get those delicious bits from the bottom of the pan.
5. Add the sour cream, half and half, pumpkin, 2 tbsp cheese, and the spices. Let it simmer for about 10 minutes.
6. Drain the pasta and add it to the sauce in the skillet. Also add the meat you set aside before.
7. Simmer until the sauce starts thickening.
8. Serve and garnish with parsley and cheese.
This pasta has a delicate flavor, and although the sausage also adds a little bite to the flavors, it does not overpower the pumpkin flavor. You will also find that the sauce is very creamy and delicious. This whole dish is like a warm cozy blanket around your shoulders; it will make you smile. And it will provide the right sustenance and energy before you go trick or treating. 🙂 I hope you enjoy it.
I also want to thank the talented posse at Our Krazy Kitchen for giving me the opportunity to post one of my recipes here today. Thanks a lot and I hope you guys like it! Have a great weekend.
Welcome to Our Krazy Kitchen! Wonderful recipe and wonderful guest post! Hope you have a Happy Halloween! 🙂
Oh this pasta sound fantastic! Not only good for Halloween, but good for the entire fall season! Thanks for sharing…great post!!
Perfect for Halloween! Sounds like a great side for a nice grilled pork chop. Great job guest hosting. Thanks!
What a treat! it’s a wonderful dish. I do make a pumpkin risostto that is nice and creamy, so I can just imagine how this tastes. I love the idea od the sausage in there.
I just have one question…for the broth it calls for one can plus 2 tbsp…where are we supposed to get the 2 tbsp of chicken broth?