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 green bean casserole.) So I toned down this year's menu to only the main sides and the addition of pumpkin penne. Very autumnal. Very simple.
Pumpkin Penne with Italian Sausage
For about 8 servings, you'll need:
1 lb penne pasta, boiled and drained
2 cloves garlic, finely minced
1-lb package Italian sausage, thinly sliced or crumbled
1 15-oz can pumpkin puree
8 oz cup sour cream
1/2 cup water
For garnish: sage or parsley, Parmesan cheese, and crushed red pepper flakes
Boil pasta. Drain and set aside.
Mince 2 cloves of garlic. In a saucepan on medium-high heat, drizzle a bit of oil and add the garlic. When the garlic begins to soften, add the Italian sausage and saute until brown.
Add the canned pumpkin, 8 oz sour cream, and 1/2 cup water. Taste and add salt if necessary. 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.