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Pumpkin Pasta - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pumpkin Pasta

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  • Pumpkin Pasta

    James, in honor of your pasta edit, I'll repost the Pumpkin Pasta recipe that got lost in the threads....try this one....it's a favorite!!

    We just had it made with fresh pumpkin here and it was great! (and it's slightly edited to 1 cup pumpkin instead of a can...got a bollocking on that one)


    2 tablespoons extra-virgin olive oil
    1 pound bulk sweet Italian sausage (or any bulk sausage)
    4 cloves chopped garlic
    1 medium onion, finely chopped
    1 bay leaf
    6 sprigs chopped sage leaves
    1 cup dry white wine
    1 cup chicken stock
    1 cup canned pumpkin
    1/2 cup heavy cream added before serving
    1/8 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Coarse salt and black pepper

    1 pound penne pasta, cooked to al dente

    Serve on top or mix together....with Romano or Parmigiano grated over the top

    Reheats nicely too!

    ...and I will try it in the oven as a lasagna some day!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pumpkin Pasta

    Sorry, forgot the method....

    Heat a medium, non-stick skillet over medium-high heat. Add olive oil and brown the sausage, breaking it up with the back of a spoon. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes. Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce. Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of chives and cheese.

    Yields ~4 servings
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!