The reviewer gave this recipe 4 stars. This recipe averages a 3.44 star rating.
Reviewed: Jul. 9, 2009
This recipe is very good. I used sage sausage instead of the sweet italian sausage, and I did't have any cream so I used milk. Mine turned out a little dry so next time I will use a little more milk to thin it out even more. Otherwise it's very good and I will be making it for my husband again.
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Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA
Living In: Hatboro, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.44 star rating.
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Reviewed: Dec. 1, 2008
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!
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Photo by ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.44 star rating.
Reviewed: Nov. 20, 2008
I made this without sausage. I added some red pepper flake, which gave it a nice kick. Yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.44 star rating.
Reviewed: Jul. 18, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.44 star rating.
Reviewed: Jan. 12, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.44 star rating.
Photo by Vektor
Reviewed: Nov. 7, 2007
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!
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Cooking Level: Expert

Home Town: Westport, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.44 star rating.
Reviewed: Oct. 24, 2007
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!!
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