Are you ready for a true confession?
I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen– one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table.
How an Idea Becomes a Recipe
A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I’m asleep and when I’m awake– all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together.
Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn’t take a fortnight to make, and so on to trial number two.
The second run is where I pay keen attention to quantities, timing, and cooking nuances you might want to know that will ensure success. Paper and pen are right next to me noting details as I work it through. At this stage I ask myself some hard questions: Is this really the kind of recipe you might want. Does this recipe create a solution for you? Will it delight you and your family and guests? Is it a thing you might really make at home? How can I instill confidence and cheerlead you through the steps?
When I agreed with my initial idea that you might really like this recipe, I moved on to a third Pumpkin + Chicken Sausage Pasta trial. Once again I prepare the recipe again from my notes, writing down any new thoughts or learnings that come. This is the step where I photograph the process using natural light and no filters– no spin or tricks. Then off I go to write up the recipe in standard format for you.
Lastly and most importantly, I invite your feedback. If a recipe step is unclear, if there is something that you loved or that didn’t go right, or if you have an idea that you tried that made it even better, I’m all ears! Please email me at firstname.lastname@example.org. I warmly welcome your comments on the post, too. Every time you leave a star rating on the recipe you help others find it through the Google maze. I value that, as well. In short, you are at the center of my work.
Making the Pumpkin + Homemade Chicken Sausage Pasta
Please don’t let the idea of making sausage intimidate you. It is as fast and easy as adding a few herbs and spices to some purchased ground meat. Try it with ground pork or turkey if you prefer. I just happen to like the lightness of the chicken with this ample portion of pasta. Casings or fancy techniques are not called upon. This particular spice blend was borrowed from a recipe I wrote about years ago.
The sausage recipe is versatile. Roll it into meatballs. Brown it and use it on pizza, salad or in other pastas. Form it into patties to snuggle into a bun or next to your breakfast eggs.
Pumpkin puree is easy to do at home. Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch. Laugh along with me at my very first and awkward Facebook Live tutorial! However, feel free to use canned pumpkin puree if that works best for you. The recipe uses two cans of solid-pack pumpkin puree (just one if you want to cut the recipe in half.) Recipes that aren’t scaled to use an entire can of something that will otherwise go to waste are simply annoying.
Wine Pairing with Pumpkin + Chicken Sausage Pasta
When you are looking for a wine-friendly autumn dish, Pumpkin + Homemade Chicken Sausage is it. A light Italian or Rhone red would be lovely, or any number of dry white wines. Award-winning Abacela Albarino 2020 from Oregon’s Umpqua Valley is just lovely with the dish. You’ll find this light and dry Albarino with no residual sugar and just 13% alcohol, to be a beautifully complimentary weight for this lighter pasta. Fresh fruit and floral aromas and a nice acidity bring the experience into graceful balance.
Other Pumpkin Recipes to Try This Fall
Pumpkin + Chicken Sausage Pasta
Chicken Sausage Ingredients
- 1 lb. ground chicken
- 1½ tsp. dried oregano
- 1½ tsp. fennel seeds
- 1½ tsp. garlic powder
- 1 to 1½ tsp. red pepper flake
- 1 tsp. black pepper
- ¾ tsp. salt
- 2 Tbsp. olive oil
Pasta and Sauce Ingredients
- 1 lb. orecchiette or other small pasta use gluten free pasta if you choose
- 2 Tbsp. olive oil
- 1 large shallot, minced
- 3 cups pumpkin puree (two 15 oz. cans)
- ½ cup dry white wine
- 1 bunch curly or lacinato kale, large ribs removed, chopped into 1" pieces
- salt + pepper to taste
Make the Sausage
- Crumble the ground chicken into a mixing bowl. In a small bowl, mix remaining herbs and spices. Sprinkly the herbs and spices over the ground chicken and drizzle with the olive oil. Rinse your hands in cold water and gently knead the spices into the ground chicken until thoroughly combined. Set aside.
Make the Pasta and Sauce
- Put a large pot of generously salted water on to boil for the pasta. While the water comes to a boil, in a wide pan brown the sausage mixture in olive oil– enough to cover the bottom of the pan. Stir frequently, breaking up the sausage into bite-sized bits. This should take 6-8 minutes. Remove cooked sausage and juices to a plate and set aside.
- In the same wide pan heat another swirl of olive oil. Saute the minced shallot in the olive oil until tender and translucent, about 3 minutes. Add the pumpkin, white wine, and salt to taste. Stir together and heat until gently bubbling.
- When the water is boiling, add the pasta and cook according to package directions. This may happen before or after the pumpkin mixture has come together.
- When the pasta is cooked al dente (it will finish cooking in the sauce, so don't overcook it!) reserve 2 cups of the pasta cooking water and drain the pasta. (Don't forget this step, as it helps make a beautiful silky sauce!) Drain the pasta and return it to its cooking pot.
- Add the chopped kale and cooked sausage and its juices back into the pan with the pumpkin mixture and stir in one cup of the pasta water. Scrape the sausage/pumpkin mixture into the cooked pasta and stir. Add enough more of the reserved pasta water to create a smooth, silky sauce that evenly coats the pasta. The pasta will continue to absorb the liquid, so be generous. Adjust salt and pepper. Serve in a large serving dish or in individual pasta bowls.