Wednesday, November 22, 2006

Pumpkin Penne

I've got about 20 family members to feed for Thanksgiving dinner tomorrow night. Menu includes the two turkeys, stuffing, mashed potatoes, gravy, salad, clam chowder, pumpkin penne, crab/artichoke/pesto dip with toasted Middle Eastern flatbread, and pumpkin pie. Last year I had way too much food and my menu was all over the place. (Think babaganouj and stuffed cabbage and greenbean casserole.) So I toned down this year's menu to only the main sides and the addition of pumpkin penne. Very autumny. Very simple.
Pumpkin Penne 1
Pumpkin Penne 1 15-oz can pumpkin puree 1-lb package Italian sausage 1 cup whole milk or cream 1/2 cup sour cream 1/4 cup Parmesan cheese 1 package cooked penne pasta 2 tsp dried sage, or several sprigs fresh sage leaves Saute Italian sausage until brown. Add all other ingredients, except pasta. When sauce is smooth, add cooked pasta. Toss. Eat. As I said, easy. I enjoyed mine with a glass of ice wine to bring out the sweetness of the pumpkin. Sooo good.
Pumpkin Penne 2
Happy Thanksgiving!

2 comments:

  1. hi W.C., it looks yummy! does the pumpkin make it sweet?

    henry

    ReplyDelete
  2. Hi Henry,

    Not at all. Plus all the cream and cheese even out the flavor. Canned pumpkin does not have sugar. That's usually added when people make pie.

    ReplyDelete

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