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Pumpkin Sage 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 Sage Pasta

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  • Pumpkin Sage Pasta

    This rapidly became a family favorite.....give it a try, it's surprisingly good!


    1 pound penne with lines
    1 tablespoon extra-virgin olive oil (EVOO)
    1 pound bulk sweet Italian sausage
    1 medium onion, finely chopped
    4 cloves garlic, chopped
    1/2 cup dry white wine
    1 cup chicken stock
    1/3 cup heavy cream OR & (or lowfat yogurt as an option??)
    10 leaves sage, cut into thin slivers
    1 14-ounce can pumpkin puree
    1 cup shredded Pecorino Romano cheese
    1/4 teaspoon freshly grated nutmeg (eyeball it)
    1 bunch chives, chopped
    Salt and freshly ground pepper

    Heat a medium, non-stick skillet over medium-high heat. Add EVOO 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.
    Yields 4 servings

    Now for a wood fired version?? Anybody doing pasta in their ovens? I do rices but Pasta?? I'm sure a lasagna would work...hmmm maybe we do a pumpkin sage lasagna in the oven...I'll go for it.
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pumpkin Sage Pasta

    This sounds great, I'm trying it for lunch today!
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)