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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Penne with Pumpkin and Sage Sauce

[heart_this] · Dec 14, 2007 · 16 Comments

Penne with Pumpkin and Sage Sauce

I still had a cup of pumpkin puree left and I remembered seeing this post based on this recipe for a pumpkin pasta which sounded pretty interesting. The sauce was a pumpkin and sage sauce with some of the spices that are commonly combined with pumpkin and chili sauce for some heat. I have been using and really enjoying sage a lot lately and I was interested in seeing how it combined the pumpkin. I added the sage leaves to the pan a bit earlier so that they could fry up a bit in the oil. As I often do I added a teaspoon of the chili sauce and tested the sauce to see how it was. I ended up adding an extra teaspoon of chili sauce to bring it up to the level of spiciness that I was happy with. The pasta turned out pretty good. The pumpkin sauce had a nice blend of spices, spiciness, creaminess and sage.
That was the last of my pumpkins. I think I went through about 6 pumpkins this year and I really enjoyed them. I used them in a wide variety of dishes from sweet to savoury. The pumpkin has proven itself to be very versatile. There are still a bunch of pumpkin recipes in my bookmarks to try the next time I get some more pumpkins.

Penne with Pumpkin and Sage Sauce

Penne with Pumpkin and Sage Sauce

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 2
ingredients
  • 2 servings penne pasta (gluten free for gluten free)
  • 1 teaspoon oil
  • 1 shallot (chopped)
  • 3 sage leave (thinly sliced)
  • 1 clove garlic (chopped)
  • 1 cup chicken stock
  • 1 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 teaspoon chili sauce
  • nutmeg to taste
  • cinnamon to taste
  • salt and black pepper to taste
  • parmigiano reggiano (grated)
  • sage leaves
directions
  1. Cook the penne as directed.
  2. Heat the oil in a pan.
  3. Add the shallots and sage and saute until the shallots are tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about 1 minute.
  5. Add the chicken stock, pumpkin puree, heavy cream, chili sauce, nutmeg, cinnamon, salt and pepper and simmer for 5-6 minutes to thicken.
  6. Add the cooked pasta and toss to coat.
  7. Plate the pasta and garnish with parmigiano reggiano and sage leaves.
Similar Recipes:
Butternut Squash, Italian Sausage and Sage Pasta
Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce
Roasted Pumpkin, Pancetta and Sage Soup

Take a look at Kalyn’s Kitchen at Paulchen’s Food Blog. Roasted Butternut Squash Lasagna

Food, Gluten-free, Main Course, Pasta, Pumpkin, Recipe, Sauce, Vegetarian

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Reader Interactions

Comments

  1. tigerfish says

    December 14, 2007 at 7:15 am

    You really have 101 ways to use a pumpkin! Clever.

    Reply
  2. Bellini Valli says

    December 14, 2007 at 1:31 pm

    I agree with Tigerfish. Another perfect use of your pumpkin!!!Very tasty!

    Reply
  3. Peter M says

    December 14, 2007 at 2:57 pm

    Good choice of pasta, the penne sticks to that thick sauce.

    Reply
  4. Deborah says

    December 14, 2007 at 3:14 pm

    I have really been craving this since I had it. I’m glad you gave it a try! I am now crowning you the Pumpkin King!

    Reply
  5. Patricia Scarpin says

    December 14, 2007 at 4:47 pm

    You and the pumpkin recipes, Kevin… All of them are irresistible!

    Reply
  6. Pam says

    December 14, 2007 at 10:35 pm

    Kevin, I’m making a Donna Hay version of this tomorrow!

    Reply
  7. katiez says

    December 16, 2007 at 5:01 pm

    I’ve still got a lot in the freezer – This sounds great! I might add a bit of ham or spicy sausage for dinner. Great idea with the chili sauce!

    Reply
  8. Kalyn says

    December 20, 2007 at 4:22 am

    It sounds good to me! I think sage goes very well with every type of winter squash, it’s one of my favorite combinations.

    Reply
  9. Laurie Constantino says

    December 22, 2007 at 10:08 am

    I’m with Kalyn, winter squash and sage are a perfect combination. This looks delicious!

    Reply
  10. Mediocre Chocolate says

    August 15, 2008 at 7:37 am

    I made this for dinner with just a few tiny changes–wonderful! Really creamy with none of the guilt.

    Reply
  11. maggie says

    September 23, 2008 at 3:00 pm

    ooh this sounds good. Sage leaves are also AMAZING when you fry them in a little oil—like sage-scented potato chips. A great garnish. And our sage plant is out of control.

    Reply
  12. emiglia says

    November 2, 2008 at 9:42 pm

    I just tried this recipe (with a few changes) and absolutely loved it! Although I’m sure your version is creamy and delicious, I tried for something a little lower in fat, and it totally worked! My version is over at my blog if you’re interested… thanks for the recipe!!!

    Reply
  13. Debby says

    November 23, 2008 at 4:51 am

    First, I love your blog!
    I was looking at how good this recipe looked and sounded…but I thought "this is vaguely familiar". Aha! This is a Rachael Ray version…and I remembered that I made her version of Pumpkin & Sausage Pasta– same ingredients, only with Italian sausage. I use spicy turkey sausage. Great recipe! Thanks for reminding me of it.
    The FN Link is: http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

    Reply
  14. Debby says

    November 23, 2008 at 4:51 am

    First, I love your blog!
    I was looking at how good this recipe looked and sounded…but I thought "this is vaguely familiar". Aha! This is a Rachael Ray version…and I remembered that I made her version of Pumpkin & Sausage Pasta– same ingredients, only with Italian sausage. I use spicy turkey sausage. Great recipe! Thanks for reminding me of it.
    The FN Link is: http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

    Reply
  15. eric + ashlee says

    October 22, 2009 at 4:27 am

    This was very good thanks for posting!

    Reply
  16. Nancy says

    October 29, 2012 at 7:11 am

    The boyfriend made this recipe for me tonight and it was delicious! Thank you for posting it up! Who knew pumpkin made such a delicious pasta sauce?

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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