Sausage and Pumpkin Pasta

Continuing the pumpkin theme with fall cooking, I stumbled upon this Sausage and Pumpkin Pasta by Rachel Ray.  When I saw it pass the Pinterest feed, I said, hmmm, that sounds good.  Turns out I am getting a lot better at picking out winning recipes.  The bonus to this recipe is that it was from one of her 30 minute meal episodes.

I do want to comment on the set of instructions that were provided.  I consider myself a pretty decent cook.  Not much intimidates me from a recipe with the exception of how long it will take, but that's a recent development thanks to kids.  I do remember spending 3 hours in the kitchen one Saturday many many moons ago making the most delicious stew, but that's something I just can't do these days.  That aside, I still have things to learn.  I am gradually working my way to not necessarily always needing to measure things exactly.  If you have ever watched Rachel Ray cook, you know she's not big on using measuring devices most of the time.  In this recipe, I liked the side note for how much cream to use - 1/2 cup (about 3 turns around the pan).  So, instead of measuring, I just did 3 turns around the pan and I'll be darned if that didn't seem to be about half the container which I know is a cup.  Level up on cooking skills!

I think the only real edit I made to this recipe might have been the amount of sage they called for and what I used.  The recommended 2 tablespoons fresh and I had dried.  The bottle said 1 teaspoon dried = about 2 teaspoons fresh which would have meant using 3 teaspoons worth.  I used two rounded teaspoons worth and thought that was plenty.  Also, I couldn't find "sweet" Italian sausage, so I just went with a pound of turkey sausage.  In my head I was telling myself it was healthier.  Didn't adversely affect the taste at all (well what would we know? It was delicious the way we had it).  We have a great turkey burger recipe that calls for sage as the main spice, so the flavor combination was already a proven success.  If you wanted it to be even healthier, you could use whole wheat pasta and use half and half instead of heavy cream.  While we are health conscience, we let our taste buds have a little fun, so we did not make those substitutes.

I also made the salad that went with this and it was delicious!  I didn't have a golden delicious apple, but the Macintosh I had was scrumptious all the same.  I edited the prep/serving of this because I don't like pre-dressed salads and it was meant for 4 people which would have translated to soggy leftover salad with browning apples.  Yuck.  Instead I just made the salad again the next night.  The pasta was awesome on leftover night too.  Definitely going to be a staple rolling forward for our fall recipe rotation.