Pumpkin Pasta with Sausage

I’m at it again. Well, honestly, once you make one pumpkin dish, you need to make a second since the pumpkin puree can is so large!

Pumpkin Pasta with Sausage

2 pieces of sausage (sweet or spicy, your choice); sliced
2 tbs. olive oil
1 can chicken broth (14.5 oz)
1 can pumpkin puree (15 oz)
3 cloves of garlic; chopped
1 small onion; chopped

1/2 pound shaped pasta (I used Campanelle)
1 tsp cinnamon
1/2 tsp nutmeg
Parmesan cheese to sprinkle on top
salt and pepper to taste


1- Cook pasta according to directions. Drain when done.
2- In a large pan, warm oil and cook sausage until browned. (I actually grilled the sausage first, then sliced them and browned in pan)
3- Remove sausage and cook garlic and  onion until onion is translucent.
4- Add chicken broth and pumpkin puree and cook until boiling.
5- Add cooked pasta to mixture and coat. Return sausage to pan and stir.
6- Salt and pepper to taste.
6- Serve immediately. Sprinkle with Parmesan cheese.

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Wine pairing suggestions:
White – Pinot Grigio, crisp Chardonnay, Riesling from Alsace
Red – Syrah, lighter Zinfandel, Cabernet Franc, Malbec

Pumpkin Rice

Oh yeah! It is Fall. This is my favorite season of the year. The leaves begin to change color, its the perfect weather to take a long hike, and it is PUMPKIN season!  I am a pumpkin fiend. Well, I’m a weird pumpkin fiend. I love pumpkin food, but I don’t like pumpkin pie or pumpkin drinks. I know, I’m weird!

Pumpkin Rice

1 1/2 cans of chicken broth (14.5 oz. cans)
2 tbs. olive oil
2 tbs butter
1 chopped onion
3 cloves garlic; chopped
2 fresh sprigs of thyme
1 1/2 cups white rice
1 can pumpkin puree (15 oz can)
3/4 tsp cinnamon
1/2 tsp nutmeg
Parmesan cheese to sprinkle on top
salt and pepper to taste

1-In a large, deep pot, add the olive oil and butter and heat over medium  heat.
2- Once the butter is melted, add the onion, garlic,and thyme, stirring occasionally. Cook until the onions are translucent.
3- Add the rice and stir to coat with the butter and oil.
4- Add the broth and cook until all the liquid is absorbed, stirring occasionally.
5- Add the pumpkin puree and stir to incorporate. Add the spices and stir. Add salt and pepper to taste.
6- Serve warm, sprinkle with as much Parmesan cheese as desired.

We paired this meal with an Achaval Ferrer 2012 Quimera which is a blend comprised of:
50% Malbec, Medrano and Luján from Cuyo
24% Cabernet Franc, from Tupungato
16% Merlot, from Tupungato
8% Cabernet Sauvignon, old vines of Medrano and Tupungato
2% Petit Verdot

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Disclosure of wine sample submission:  I received this wine at no cost from Achaval-Ferrrer and Protocol Wine Studio. I was not required to write a positive review and the opinions I have expressed are entirely my own. Read more about Malbec here