Pumpkin Tomato Sauce with Andouille Sausage

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It’s finally fall!  I can’t believe I’m excited for it because all my life I have never loved a season as much as I love summer but I’ve found that over the past few years I’ve looked forward to fall because of the cooler air and amazing foods.

Last week I received a large pumpkin in my CSA so I knew I wanted to make something with pumpkin.  It turned out I was able to make THREE recipes with one pumpkin!  Look for my other recipes next week when I dedicate an entire week to pumpkin!

A few years ago I made a baked pasta with a pumpkin sauce that was good, but I missed the tomatoes.  I decided to take that idea but make a pumpkin tomato sauce to put over top of pasta.  I then added in some andouille sausage for spice and some additional vegetables and spices for flavors.

The resulting pasta tasted like fall on a plate and looked like it too!  The pasta sauce was a lovely orange color that reminded me of the fall leaves. The tomato sauce has a subtle yet delicious pumpkin flavor and the andouille sausage gives the dish a kick.  My husband loved this pasta and was surprised that it was an original recipe.  We enjoyed it two nights in a row and I have a feeling we’ll be enjoying it several more times before fall is over.

Pumpkin Tomato Sauce with Andouille Sausage (a Hezzi-D original)
12 oz. tomato sauce
1 1/2 c. roasted pumpkin (or pure canned pumpkin if you don’t have a pumpkin to roast)
2 large tomatoes, chopped
1/2 green pepper, chopped
1/2 onion, chopped
1 T. Gourmet Garden Italian herbs
4 garlic cloves, minced
1 t. Gourmet Garden oregano
1/2 t. salt
1 t. black pepper
8 oz. andouille sausage
12 oz. bow tie pasta

1.  In a large skillet heat the tomato sauce, roasted pumpkin, tomatoes, green pepper, onion, Italian herbs, garlic cloves, and oregano over medium heat, stirring occasionally, for 20 minutes.

2.  Pour the sauce into a food processor and process until smooth.  Return the sauce to the skillet and add the salt and pepper.  Continue cooking over medium heat.

3.  Meanwhile, heat the andouille sausage in a small pan, crumbling it as it cooks.  Once it has browned add it to the pumpkin sauce.

4.  Cook the bow tie pasta according to the package directions.  Drain and add to the skillet with the sauce.  Toss to coat.

5.  Serve the pasta hot with chopped parsley and Parmesan cheese for garnish.


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