As I will be home somewhat early three nights a week, and Courtney will be working, I will be cooking much more often. I love trying new food, and Ashley likes picking out recipes, it's a good combination!
On Friday Ashley decided she wanted something different for dinner so we went through the recipe stack and Ashley picked something interesting. Baked Pumpkin and Sausage Rigatoni (found in Family Circle magazine) sounded like a perfect fall dish. After a quick run to the store, we got to work.
Ashley helped for a bit, but Austin pulled her outside to play soccer. I made a salad to go with it with veggies from the local farmers market.
The voting -
Courtney: "It's pretty good, but the sausage is too hot."
Josh: "It tastes really good, but is very rich. I can't eat that much of it."
Ashley: "I love it!"
Austin: "It's good, do I have to eat the salad?"
It only took about 20 minutes to prep for the oven, so it will become part of the fall repertoire. About half of the dish survived dinner, so good for work lunches also.
Baked Pumpkin and Sausage Rigatoni
Makes 8 servings
4 links (12oz) hot Italian sausage without casings
1 can (29 oz) solid-pack pumpkin
1 pound mezzi rigatoni
1 1/2 cups milk
4 oz Neufchâtel cheese
1 cup and 2 tablespoons grated Asiago cheese
1/3 cup panko bread crumbs
1 tablespoon chopped fresh Sage
1/4 teaspoon nutmeg
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
Heat oven to 350°. Bring a large pot of lightly salted water to boiling.
Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in Sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.
In the same skillet, whisk the pumpkin, milk, Neufchâtel cheese, egg yolks, 1 cup of Asiago, nutmeg, pumpkin pie spice, and salt. Stir over medium heat until cheeses are melted.
Meanwhile, cook rigatoni in boiling water 1 minute less than the package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine. Transfer to a 13x9x2 inch dish and top with the panko bread crumb and the remaining 2 tablespoons of Asiago. Bake at 350° for 20 minutes. Turn the broiler on high and broil for 1 or two minutes or until the top is lightly browned.
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