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



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Pumpkin Sage Pasta

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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)