Pasta with Pumpkin and Sausage

Recipe courtesy of Vero&Al
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Pasta with Peas

Recipe courtesy of Proud2bMrsV.

2 tablespoons of butter
4 slices of bacon diced
1 lb of green peas (shelled) OR 1 package of frozen, thawed peas
1\2 cup chopped onions
1 cup of water
1\2 teaspoon salt
1\8 teaspoon of sugar
1\8 teaspoon meat extract
1 cup grated Parmesan cheese
1 lb pasta (your choose) or noodles, cooked and drained

In skillet, combine the butter, bacon, peas, onions and water. Bring water to a boil, cover, and cook over low heat 20 minutes, or until peas are very soft and water almost absorbed. Season with salt, sugar, and meat extract.

In a bowl, toss the cheese with the hot pasta or noodles, then with the green pea mixture.

Serves : 4 – 6

Pasta with Chicken, Tomato and Feta

Recipe courtesy of Cathy&John

12 ounces ditalini or other small tubular pasta

2 tablespoons olive oil

3 tablespoons fresh lemon juice

1 cup (4 ounces) crumbled feta cheese

1 pound plum tomatoes, cut into 1/4-inch chunks (about 3 cups)

3 cups (12 ounces) shredded cooked rotisserie chicken (skin removed)

1 cup torn fresh basil leaves

salt and ground pepper to taste

In a large pot of boiling salted water, cook pasta until al dente. Drain; rinse well under cold water.

Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled. Serves 4

Pasta with Asparagus Lemon Sauce

Recipe courtesy of Cathy&John

1 pound fresh, medium thickness asparagus, ends trimmed

1 teaspoon finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

1 pound penne

1/2 cup grated Parmesan Reggiano cheese

3 cups of asparagus cooking water, divided (see below)

salt & pepper to taste

Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in boiling salted until very tender (6 to 8 minutes). Transfer with a slotted spoon to a colander, reserving cooking water in pot. Rinse under cold water, drain well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender (3 to 5 minutes). Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain well.

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes or until pasta is almost al dente and sauce coats pasta.

Add more cooking water 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in cheese, salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. Serves 4.

Pasta salad with Williams-Sonoma Peanut Sauce (

Recipe courtesy of junebug1

**** This recipe is made with Williams-Sonoma peanut sauce, but it can be made with any other one as well.  It is one of the easiest things I've ever made and it is outstanding.  It can be served hot right after being made or served cold. 

½ pound angel hair

¼ cup green onion

1 cup thinly sliced red pepper

1 cup water chestnuts

2 cups cooked chicken cut into small pieces, or shrimp

¼ cup or less cilantro

1 cup Williams-Sonoma peanut Sauce

optional, ¼ cup crushed roasted peanuts

*I also add about ½ cup thinly sliced carrot and about ½ cup cucumber

Cook pasta, mix all ingredients together and eat! 

Pasta Rustica with Chicken Sausage and Three Cheeses

Recipe courtesy of LizDP

2 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings
  removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red pepper flakes
1 can (28 oz.) tomatoes in puree, tomatoes
  coarsely chopped and puree reserved
Salt, to taste
1 lb. penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese



In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt.

Preheat an oven to 350ºF. Lightly oil a baking dish.

Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.

In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.

Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.

Parmesan Orzo Primavera

Recipe courtesy of akayf

1 can of chicken broth

1 cup dried orzo pasta

1/3 cup water

2 ½ cups of chopped fresh veggies of your choice (I like to use broccoli, carrots, green onions, and red peppers)

1/3 cup grated Parmesan cheese

Combine pasta and broth in medium pan. Stir in water. Bring to a boil. Reduce heat and simmer, cover for 7 minutes. Add veggies and mix well. Simmer for another 5 minutes. Remove from heat and stir in cheese.

You can use a frozen veggie mix instead of fresh veggies too.