"This recipe uses sausage and makes a delicious pumpkin sauce to deliver an easy and unique pasta." — SILVERCUCUMBER
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1 (12 ounce) package
bulk sweet Italian sausage (or links with casings removed)
1 (15 ounce) can
Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slightly thinner, creamier sauce with sour cream and cream cheese instead of heavy cream. I also added olive oil, kept the garlic, plus added milk, chicken stock, Trader Joe's pumpkin butter, crushed fennel, cinnamon, salt, pepper, and ginger to taste. The result was a creamy, delicious sauce that was absolutely amazing, with a rich pumpkin flavor. Ok, so I tweaked the recipe a LOT, but the pumpkin sauce base found here was my inspiration to build this great sauce. Served with a side of baked herb bread, and a glass of Italian red wine - PRIMO!
I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. will not make again.
Very very tasty. I took a few liberties with seasonings, but mostly followed the recipe :) I used fresh ginger instead of ground, and cooked it with the sausage and extra onion and garlic. Also my sausage was sage flavored. I added a dollop of sour cream to the sauce, along with parsley, a little ground ginger, some rosemary and a bit of sage. Turned out very good, thanks for the recipe! UPDATE: Made this again with turkey breakfast sausage, very good!
I liked this recipie but modified it somewhat. After I sauteed the sausage, onion and garlic, I added chicken stock for another layer of flavor....let it reduce before adding the cream and pumkin puree....I also added freshly grated nutmeg and chopped sage at the end as well as topped with freshly grated parmasean. My husband loved the flavor, but thought it was still a little thick...would thin with pasta water last minute next time.
It's not bad, just unfinished. It needs something and being a novice, I have no idea what it could be! It's dry with just the pumpkin and the cream to make the sauce, you can't taste the pumpkin and I'm definitely missing a chunky vegitable because of it. With the noodles and italian sausage, it almost seems natural to add tomatoes, and maybe a can of diced tomatoes is all it needs, but I'd really like to see someone bring out the pumpkin flavor and create a better sauce. Until then, I won't be using this recipe again! Good luck!!
OK not the best-looking dish I've ever made but it tasted good! We debated if this should be 3 stars or 4, my husband kept saying 3.5. It was decent comfort food on a night when we wanted something simple that we didn't need to go to the store for any ingredients. Happened to have sausage in the freezer and had just bought a can of pumpkin. Added white wine, crushed red pepper, sage, a sprinkle of nutmeg, and a dollop of cream cheese. It worked out OK!
WE liked this. WE added white wine and sage to the sauce. Its just like Rachael Rays pumpkin penne with sage.WE will make again
Wow, this was so good! I used whole wheat pasta, fat free milk, and I added some fresh spinach to make it healthier. I doubled the amount of garlic and cream and it was amazing, can't wait to make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Linguine with Ginger Pumpkin Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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