Today feels like the unofficial end of fall. Though I always look forward to Christmas, there’s something a little sad about the colder temperatures and the deadening trees that make me want to stretch out fall just a little bit longer. This week’s recipe for my Maple Pumpkin Tortellini is one attempt at capturing the last bit of warmth that the season has to offer.
This recipe was originally inspired by Rachael Ray’s “Pasta with Pumpkin and Sausage,” but I added and substituted a few items to suit my taste. It’s still a quick and relatively easy recipe that will surely impress you with its sophisticated flavors!
Light a candle, turn on the fireplace, and get ready for a cozy night in with this one, Average Chefs!
Maple Pumpkin Tortellini
Serves 4
Estimated time, start to serve: 30 minutes
Ingredients:
2 Tbsp. olive oil
1-pound tube of Jimmy Dean Maple pork sausage (in the frozen breakfast section); if you cannot find the “maple” flavored version, then add 2 Tbsp. of maple syrup to your sausage after it’s browned
4-5 cloves of freshly minced garlic or 2 tsp. of the pre-minced garlic
1 medium onion, diced
1 bay leaf
5-6 fresh sage leaves or 1 tsp. of dried sage seasoning
1 cup dry white wine; substitution: 1 cup of the same broth as below with an added squeeze of lemon juice
1 cup chicken or vegetable broth/stock
1 cup canned pumpkin puree
½ cup heavy whipping cream
A few dashes of ground nutmeg, to taste
Salt and pepper
One 19-24-oz. bag of frozen cheese-filled tortellini; could also use 10-12 oz. of your favorite shaped pasta
¼-½ cup of parmesan cheese, for garnish
Instructions:
1. Set a large skillet to medium-high heat and add 1 Tbsp. of the olive oil to the pan to start warming up. Brown the pound of maple sausage, breaking it up into pieces, until there is no pink left. If you could not find the maple variety of sausage, then now is the time to add the 2 Tbsp. of maple syrup. Allow to simmer for a couple minutes before draining the fat from the meat. Set aside on a paper towel-covered plate.
2. Add the other Tbsp. of olive oil to the still-hot pan and then the diced onion. Sautee for 5 minutes, and then add the garlic. Cook for 2-3 more minutes so the onions are soft and translucent.
3. Add the cup of wine (or broth + lemon juice) to the pan along with the bay leaf. If you have fresh sage leaves, then stack them on top of each other, roll them tightly into a long tube, and cut small slivers off of the end to create little spirals. Add most of the pieces to the pan; set aside a few pieces for your final garnish later. If using ground sage, then add the 1 tsp. of that seasoning at this time. Cook for 2-3 minutes or until the wine has reduced down a little.
4. Add the cup of chicken/veggie broth and gently mix in the cup of pumpkin puree. Once well combined, let the pan heat itself back up to a simmer.
5. Turn the heat of the sauce to medium-low heat and add the browned maple sausage back in. Stir in the ½ cup of heavy whipping cream and season everything with salt, pepper, and a few dashes of nutmeg. Stir and simmer for 5-10 minutes to thicken.
6. While the sauce is simmering, prepare your tortellini or pasta in salted water according to the package’s directions. I love using tortellini because it takes only a couple minutes to cook!
7. Remove the bay leaf from the sauce and fold in the cooked tortellini. Turn off the heat. Sprinkle the parmesan cheese on top and let it melt for a minute or two. Add your few pieces of fresh sage to the top for aesthetic appeal.
8. Enjoy! I served our Maple Pumpkin Tortellini with a side salad. It would also be great with a piece of garlic bread and fresh fruit!
Proud of your work? Take a photo of your “Average” creation and tag @the.brass.spoon on Instagram to show off your skills! If you allow me to follow you, I’ll post your story to my story!
If you’re new, remember to subscribe to future recipes by entering your email address below. Share the link to this recipe with friends and family who could use a few meal ideas! Please reach out to me with questions or special requests for future weeks via the Contact Me page or my Instagram DM’s.
Comments