Creamy Pumpkin and Sage Pasta
Last year, Mike from Mike’s Table had me on a pumpkin kick. I made an attempt at his Pumpkin Sage Pasta, and a pumpkin soup, but because I used our large decorative pumpkin, my attempts were lackluster and W banned me from making anything pumpkin related again. 🙁 This year, I decided I would not be denied, so after visiting my favourite Farmer’s Market (see you all in April, Fatima), I came home with 3 perfect baking pumpkins and attempted Mike’s recipe once again. I’m happy to say, pumpkin is now allowed back into our evening meals. 🙂
Thank you, Mike. :love:
- 1 small ~3 lb baking pumpkin, sliced and cleaned, and roasted flesh side down in water for 90 minutes at 350 F. Pureed to yield about 3 cups of pumpkin puree.
- 4 strips thick cut bacon, chopped
- 3 links hot italian sausage, casings removed and chopped
- 1 leek, white and pale green parts, cleaned and chopped
- 1/2 a red onion, chopped
- 6 cloves of garlic, chopped
- 1 cup heavy cream
- 1/2 cup milk
- large handful of sage leaves
- good handful of parmagianno regianno
- 1 lb. pasta, cooked according to package directions in very salted water
- sea salt and freshly ground pepper
- garlic chives, snipped, for garnish
In a heavy bottom pot or a dutch oven, fry the bacon until it reaches your preferred doneness. Remove from the pot, reserve on a paper lined plate, and cover with another paper towel to remove excess grease. Add the sausage to the pot, and brown on all sides, ensuring the sausage is cooked all the way through. When done, reserve on a plate covered with a paper towel.
Remove all but ~2 Tbsp of the grease from the bottom of the pan, and add the leeks and onions. Sautee for about 5 minutes until they are soft, and then add the garlic, stirring for about another minute. Add the sage leaves and stir for another moment until fragrant.
Deglaze the pot with the pumpkin puree, stirring up all of the brown bits from the bottom. Simmer for about 5 minutes until warmed through. At this point, using a blender or immersion blender, blend the sauce together to form a smooth consistency. Add the milk and cream slowly while the stick blender is on, tilting ever so slightly up and away from the bottom of the pot. Careful! Don’t tip it too far up or your backsplash will be painted orange with sauce.
Add the bacon and sausage back into the pan and correct seasoning and stir in the parmagianno regianno. I found my bacon to be extremely salty, so I only added about 2 tsp each of salt and pepper to the dish. You may require more as this makes quite enough sauce for several servings. Toss the sauce and pasta together, or freeze a portion of it for later. Snip some fresh chives over the dish and serve.