Fall was in full swing this past weekend. The weather suddenly became cooler, the leaves began to fall and Sunday night's full moon illuminated the autumn night sky.
Fall is hands-down my favorite season and this past weekend, I was ready to welcome it into my kitchen. During my online search for fall recipes, I was intrigued when I came across a fall pasta recipe, Rachael Ray's Pasta with Pumpkin & Sausage (Click on title for recipe).
I have to admit, I was a tad bit hesitant when I noticed that this dish incorporated spices like nutmeg and cinnamon into the mix, but in the end, I was pleasantly surprised at how good this dish was. If I were to compare it to something I’ve eaten before, I’d have to say it is similar to a pumpkin ravioli dish I ordered at a restaurant once. If you make this dish, I guarantee that you won’t go away feeling hungry. It's a hearty meal. The pumpkin, sage and sausage flavors mesh well together and the nutmeg and cinnamon compliment the main ingredients, acting more like subtle background flavors. If I had to chose one word to some up the flavors of this dish, I’d say it’s earthy.
It‘s quick to prepare (took me about 40 minutes from start to finish). Rachael Ray uses ground Italian pork sausage, but I opted for an Italian chicken sausage instead (less fat). I also bought a loaf of pumpernickel bread to go with it, like the recipe suggests.
Not only was this an easy dish to prepare, but it’s also healthy and budget friendly. The recipe indicates that it serves four, but I think this would equate to huge servings (perhaps a very hungry man?). I’d say it makes more like six normal-sized servings. So when I did the math based on six servings, it came out to about $2.33 per person. Not bad.
Fall is a Feast of Flavors!
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