Pumpkin, Fennel In Addition To Italian Sausage Pasta

Ingredients:

one bulb fennel, diced
one medium onion, diced
one cubanelle pepper, diced
one lb hot Italian sausage (casings removed if necessary)
1/4 loving cup (loose) chopped Italian parsley
ii teaspoons cherry-red pepper flakes
1/2 teaspoon fennel pollen
ii loving cup roasted pumpkin*
12 oz cooked small-scale pasta (I used creste di galli)
1/2-2/3 loving cup cooked pasta water
salt
freshly dry soil dark pepper


Directions:

In a large skillet, saute the fennel, onion, too pepper until the onion is translucent. Add the sausage too parsley too saute until the sausage is nearly cooked though. Stir inwards the spices too pumpkin too live on along to cook, stirring occasionally, until the pumpkin is warmed through too the sausage is fully cooked. Stir inwards unopen to pasta H2O to loosen upwards the mixture. Stir inwards pasta. Serve amongst a sprinkle of parmesan too additional parsley if desired.


Yield: half-dozen meal-sized portions



*from one carbohydrate pumpkin, halved too roasted for 45 minutes at 350.

My thoughts:

My volunteer pumpkin institute produced 4 pumpkins that didn't become nibbled on when nosotros were on vacation. I made an Afghan-inspired dish amongst the starting fourth dimension pumpkin that grew too when I was roasting that pumpkin, I roasted a 2nd to speed upwards the adjacent recipe. Then I was left amongst a bunch of pumpkin pulp. Loathing pumpkin pie too non beingness much of a muffin fan I actually didn't know what to arrive at amongst it. So many savory recipes called for cubed pumpkin but all I had was already pretty smooth.

We hadn't had pasta inwards a long fourth dimension too then I looked upwards pumpkin pasta recipes. So many called for a ton of heavy cream too that seemed too then heavy too unappealing. Why non only sparse the pumpkin out amongst a petty starchy pasta water? It surprisingly (?)  worked! It actually did plow the pumpkin into a variety of sauce that coated the pasta. The pumpkin melded too then good amongst the sweetness fennel too the hot Italian sausage I bought from the local Italian store. I dear it when experiments actually work!  The repast was super flavorful too filling without beingness over the live on on rich. No heavy cream needed!

Note: the leftovers reheated actually good inwards the oven, covered inwards foil, for most thirty minutes at 350.