If you like to start your fall morning with a pumpkin coffee, and end the autumn evening with a pumpkin treat, why not go all in and add pumpkin to your pasta for dinner? Trust the chef’s recommendation: fry up some fresh sage for a crispy garnish and pour an extra glass of the white wine for another kind of crispy garnish. For my fall-loving hungry-friends, consider this a kickoff to the fall season.
Pumpkin Baked Ziti with Sage Sausage
Keep the screen of your device on
4-6
servingsIngredients
12 ounces ziti or rigatoni noodles,cooked to al dente
1 pound sage sausage (can substitute for sweet Italian)
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped
1/2 teaspoon nutmeg
1/4 teaspoon red pepper flakes
pinch of cinnamon
1/2 cup dry white wine (like chardonnay)
1 cup chicken stock
15 oz can pumpkin puree
salt and pepper to taste
1/4 cup finely grated Parmesan cheese
Optional garnish: fresh sage
Directions
Preheat the oven to 350
Brown the sausage in a skillet over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook for one minute.
Add the wine and cook until reduced by half. The heat should remain medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce. A little pad of butter here won’t hurt.
Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
Garnish with fresh sage if desired (even better if it’s crisped)
Did you make this recipe?
Tag @vodkaandbiscuits on Instagram and hashtag it with
Like this recipe?
Follow @vabrecipes on Pinterest
Making this tomorrow.can’t wait!
let me know how you like it 🙂
Pingback: Links You'll Love
Pingback: Pumpkin Baked Ziti with Sage Sausage | Diet for Beauty
I completely agree with you!
In my opinion, pumpkin is fine in sweets, but there’s nothing quite like it in savory foods. It literally tastes like autumn! In soups, roasted in the oven, finely peeled in a salad. Anything. And then this; this looks delicious. I’m in! (:
I am a big fan of baked ziti and I saw this as a baked ziti with a pumpkin twist. I loved it! Super easy, super tasty, and great for leftovers. I used a hot italian sausage and that just elevated it for me. Probably would use just a bit less onions next time around and also try and use fresh pumpkin (if I am really motivated). Thanks for sharing the recipe!
Thanks for trying it out Adam! I love the use of hot Italian sausage, wish I had some now!
Pingback: The Savory Pumpkin | Taysted
Pingback: 22 Savory Pumpkin Recipes - Cooking and Beer
Pingback: What To Do With Your Halloween Pumpkins – A Girl & Grey
Made for dinner with buffalo & roast pepper sausage and home grown roast pumpkin purée and our home made pasta. Delish!
Wow! Now that sounds divine!