Sausage Pumpkin Pasta

Sausage Pumpkin Pasta is savory, creamy, indulgent and perfectly spiced.  This is hearty, delicious and comforting!

Serve this with a  fresh green salad with this quick and amazing Ranch Dressing. And pair it with some Homemade Easy Cheesy Garlic Bread, or Italian Bread Twists for a dinner that’s sure to please!

Pumpkin Sausage Pasta

Believe it or not, but pumpkin isn’t just for dessert. If you have pumpkin in your pantry that needs to be used, but if you can’t stomach one more dessert then this is the recipe for you. It’s savory, rich  delicious and still uses up your pumpkin.

This sausage pasta recipe with pumpkin sauce is so easy, and will leave your home smelling absolutely wonderful. It’s such a comforting dish for those chilly days. And because it’s so quick you can make it even after a busy crazy day.

Pumpkin Pasta with Sausage Ingredients

Your family is going to love this. And if you don’t tell them, they’ll never know there’s pumpkin in it!

• Pasta: Use a good sturdy pasta like Penne
• Olive Oil: Perfect for pasta dishes
• Sausage: Use extra lean sausage for a healthier dish
• Garlic and Onion: Finely chopped and minced
• Red and Yellow Pepper: Chop into bite sized pieces for easy eating
• Chicken Broth: Could use Beef or Veggie Broth
• Canned Pumpkin: Please don’t use canned pie filling, that would be bad
• Heavy Cream: Can sub out for half and half.
• Ground Nutmeg: Just a little bit add such a rich complex flavor
• Salt and Pepper: Add more or less to taste
• Parmesan Cheese: Freshly grated

How to Make Pumpkin Pasta

It’s a quick and easy and on your dinner table in 30 minutes. Perfect for any day of the week!

1. Cook: In a skillet over medium high heat add the olive oil and brown the sausage. Once it’s cooked remove to a paper towel lined plate, drain the fat from the skillet and return to heat.
2. Saute: Add more olive oil and saute the garlic, onion and peppers till tender
3. Sauce: Add the chicken broth, and pumpkin to the pan and bring to a boil, add the sausage, reduce the heat and then stir in the heavy cream
4. Simmer: Simmer the mixture 5-10 minutes
5. Cook: Cook the pasta al dente
6. Combine: Return the drained pasta to the pot, pour the sauce over the pasta and toss gently to coat. Top with parmesan cheese.

Tips for Making Sausage and Pumpkin Pasta

• Sausage: There are so many varieties out there that you can use, pick what you love. Hot Italian, sweet Italian, pork, turkey or chicken sausage. If you don’t use a ground sausage, however, be sure to remove the casings.
• Vegetarian: Skip the sausage all together for a vegetarian meal.
• Sage: If you love the taste of sage with your pumpkin throw in 2-3 leaves in your sauce while it simmers, then remove.
• Pasta: Use a sturdy pasta to pair with sausage. Things like Orecciette, Rigatoni or any chubby big pasta will work well.
• Al Dente: Don’t over cook your noodles, you don’t want them soggy. They will absorb some of the sauce so keep them firm.
• Vegetables: If you don’t like peppers you can substitute them for zucchini, or other vegetables of your choice.
• Pumpkin: I really like to use the canned pumpkin puree, it makes it so smooth and creamy. Homemade pumpkin will work just as well and give it a nice fresh flavor. I would blitz the homemade puree to make sure it’s super smooth before adding it to the sauce.

Storing Pasta Skillet

This is even better the next day!

• Fridge: This keeps really well in an airtight container for up to 4 days in the fridge. Leftovers taste even better.
• Freeze: You can freeze the sauce before or after you add the noodles. Both will keep in an airtight container for up to 2-3 months. Thaw in fridge and warm in a saucepan on the stove or in the microwave. You may need to add some broth or water to thin the sauce.

More Savory Pumpkin Recipes to Love

• Cheesy Butternut Squash Pasta
• Simple Butternut Squash Soup
• Slow Cooker Pumpkin Chili
• Creamy Pumpkin Soup
• Turkey Bolognese with Roasted Spaghetti Squash

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Sausage Pumpkin Pasta

This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish. 

Course Dinner, Main Course

Cuisine American

Keyword pasta, pasta recipes, sausage pumpkin pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Servings

Calories 659kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 pound extra lean sausage
• 2 teaspoons garlic minced
• 1 medium onion finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 cups chicken broth
• 1 cup canned pumpkin not pumpkin pie filling
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper
• 1 pound penne pasta
• Freshly grated Parmesan cheese

Instructions

• Heat a 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, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
• Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
• Season the sauce with the nutmeg, salt and pepper, to taste.
• Simmer mixture 5 to 10 minutes to thicken sauce.
• Cook the pasta according to the package directions and then drain.
• Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
• Top the pasta with Parmesan cheese and enjoy.

Notes

Updated on October 25, 2020

Originally Posted on September 17, 2014

Nutrition

Calories: 659kcal | Carbohydrates: 65g | Protein: 23g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 784mg | Potassium: 628mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7364IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg

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Homemade Donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Have a hankering for more comforting fried dough? Try this Easy Beignets Recipe, or these delicious and tender Apple Fritters. You can even skip the fair and make your very own homemade Funnel Cake!

Homemade Donuts Recipe

Do you prefer baked donuts or fried donuts? I do love both but I think I love fried yeasted donuts just a little bit more. If you’re a tiny bit afraid of frying like I used to be, my biggest tip is to invest in a thermometer! Knowing the oil temperature made a huge difference in my frying confidence.

Easy Homemade Donuts Ingredients

This homemade donut dough is exactly the same as my milk bread dough. The list of ingredients is very simple and can be halved or doubled easily to make less or more donuts in just a pinch.

• Heavy cream: Used for the added fat content for more tender bread dough.
• Whole milk: You can use 2% milk but remember more fat yields more tender bread. And we’re not adding eggs or butter in this recipe, so the fat comes directly from milk and heavy cream.
• Granulated sugar: For added sweetness in the dough. The majority of the sweetness will still come from the glaze.
• Active Dry yeast: to help the bread dough rise.
• Salt: For flavor.
• Flour: All purpose flour will do.

Note: The recipe calls for exactly half heavy cream and half milk so you can replace both the heavy cream and milk with half and half if you wish.

How to Make Homemade Donuts

1. Heat up the cream, milk and sugar and allow it to cool down a bit before adding the yeast to activate it. Tip for working with yeast: make sure the liquid mixture is not too hot or you will kill the yeast.
2. Once the yeast mixture is bubbly, mix it with the flour and salt to form a dough.
3. Shape the dough into a ball and place it in an oiled bowl. Allow to rise until at least double in size.

Cutting Homemade Yeast Donuts 

1. Roll the dough out to about ½” thick and cut with a donut cutter if you have one. Don’t have a donut cutter? I used a 3” round cookie cutter for the outer ring and a 1 ½” round cookie cutter for the donut holes.
2. Reroll the scraps and donut holes to cut out more donuts. Option: You can keep the donut holes for frying if you want, but you’ll end up making less donuts.
3. Tip for rerolling: You will need to allow the dough to rest a bit when rerolling so the gluten has time to relax, otherwise when you cut the donuts, they will shrink.

Frying the Donuts

1. Heat the oil in a thick bottom pot. I used a cast iron pan. Use a thermometer to keep the temperature between 350°F – 375°F. You will need to adjust the heat during the frying process.
2. Fry 3 – 4 donuts at a time depending on the size of your pan until golden brown, flip the donuts halfway through frying. Don’t crowd your pan.

Homemade Glazed Donuts

I included 2 options for glaze in this recipe: a vanilla glaze and a chocolate glaze. Both are very easy sugar glaze made with powdered sugar and milk. But there are endless options of glaze you can try to pair with these donuts.

• Try a sweet maple glaze like in these baked apple donuts.
• Go fancy with a brown butter glaze like in these baked pumpkin donuts.
• Or embrace the holiday with an eggnog glaze like in this eggnog pound cake.

Storing Donuts

Fried homemade donuts are best the day they are made but they will stay soft up to 2 days, just keep them at room temperature in a lightly covered container.

More Sweet Breakfast Recipes

• Pumpkin Muffins
• Coffee Cake
• Cinnamon Roll Pancakes
• Creme Brûlée French Toast

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Homemade Donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword fried donuts, homemade donuts, yeast donuts

Prep Time 30 minutes

Cook Time 25 minutes

Resting Time 2 hours

Total Time 2 hours 55 minutes

Servings 10 donuts

Calories 229kcal

Author Trang Doan

Ingredients

Dough

• 1/2 cup heavy cream
• 1/2 cup whole milk
• ¼ cup granulated sugar
• 1 teaspoon active dry yeast
• ¾ tsp kosher salt
• 2 cup all-purpose flour
• Extra flour for rolling
• Oil for frying

Vanilla Glaze

• 1 cup + 6 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoon milk
• A tiny pinch of salt

Chocolate Glaze

• ½ cup powdered sugar
• ¼ cup dark cocoa powder dutch-processed
• A tiny pinch of salt
• ¼ teaspoon vanilla extract
• 7 teaspoon whole milk

Instructions

• Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
• Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
• Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes.
• Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl.
• Cover, and let rise in a warm place for 1 - 2 hours until at least more than double in size.
• Turn the dough out onto a lightly floured surface and roll out to about ½” thick. Use a 3” round cookie cutter to cut out the donuts and use a 1 ½” round cookie cutter to cut out the donut holes.
• Reshape the dough including the donut holes into a ball and let it rest for about 10 - 15 minutes before you roll it back out and again and cut into more donuts. Continue to do this until you have cut out all of the donuts. Or leave the donut holes if you’d like.
• Heat the oil in a heavy pot to 360°F, use a thermometer to monitor the temperature during frying as you may need to adjust the heat, try to keep the temperature between 350°F - 375°F.
• Drop 3 - 4 donuts into the hot oil, depending on the size of your pan, and fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
• Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain excess oil or simply place them on some paper towels to absorb the excess oil.
• To make the vanilla glaze, whisk together powdered sugar, salt, vanilla extract and milk in a small mixing bowl until smooth.
• To make the chocolate glaze, whisk together powdered sugar, cocoa powder, salt, vanilla extract and milk in a small mixing bowl until smooth.
• Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off.

Notes

This recipe makes 10 donuts if you reshape the donut holes. You can leave the donuts holes if you wish but this will reduce the amount of whole donuts.
When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut.

Nutrition

Calories: 229kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 187mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 195IU | Calcium: 29mg | Iron: 1mg

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5 Ingredient Corn Casserole

5 Ingredient Corn Casserole is in the oven in less than five minutes. It’s the perfect side dish for the holidays with almost no effort at all!

This super easy side dish goes perfectly with almost any dish. Try it with the Best Ever Chili, Perfect Air Fryer Steak or Copycat Chick-fil-A Sandwich.

Corn Casserole Recipe

This super easy no-fail, comfort food side dish goes with any meal, from your weekday dish to a special holiday. This will become a tradition for sure. The sweetness from the creamed corn and the cakey, creamy texture of the sour cream and Jiffy cornbread mix make the perfect match of flavor, texture and satisfy everyone.

This side dish is so easy you’ll find yourself memorizing the recipe and sharing it with everyone who tries the dish. This Corn Casserole actually uses two different kinds of canned corn including one classic canned corn and one can of creamed corn.

Jiffy Corn Casserole Ingredients

• Jiffy Corn Muffin Mix: This is the most important player in your casserole. Don’t leave it out
• Whole Kernel Corn: Drain your corn
• Creamed Corn: Don’t drain your creamed corn
• Sour Cream Adds creaminess and tang
• Butter: Because you can’t have corn without butter

How to Make Creamed Corn Casserole

With an almost pudding like texture on the inside, golden crust on the outside, and buttery fluffiness throughout, this is the best quick casserole for any occasion!

1. Prep: Grease an 8×8 baking pan and preheat the oven to 350
2. Mix:  In a large bowl mix the ingredients together. Pour into the baking pan
3. Bake:  Cook uncovered for 45-55 min till lightly browned.

More Ideas for this Easy Corn Casserole

• Spice: For a bit of a kick add a 4 ounce jar of chopped chilis and 2 teaspoons of cumin for a spicy latin kick.
• Spicer: Add cheddar cheese, sliced jalapeños and small dots of cream cheese for a jalapeño popper version.
• Backyard BBQ: Combine chopped bacon, cheddar cheese and serve with a small topping of bbq sauce for a bbq version.
• Main Dish: Turn this into a Tex- Mex dinner by topping with taco meat, cheddar cheese, tomatoes, lettuce and sour cream for a taco casserole version.
• Street Fair: Top with cotija cheese, cayenne pepper and additional sour cream for a Mexican street corn version.
• Cheesy: Stir in 1 cup of any of your favorite shredded cheeses or mixture of cheeses.

Can you Make Baked Corn Casserole Ahead of Time?

Yes! You have lots of options on making this corn casserole. Read all the tips to making the best jiffy corn casserole!

• Double: Easily double this recipe and place in 9×13 pan. Cook an additional 10 min to start, add more time till it has that golden crispy top.
• Make A Head: You can make this ahead of time but it’s so easy you don’t have to either. If you need to though prepare the night before and before cooking bring the dish to room temperature.
• Eggs: If you find it has trouble binding together or it’s too crumbly for you, add in 2 large eggs to help it all stay together.
• Storage: This will keep in an airtight container for up to a week. It reheats perfectly in the microwave. I don’t recommend freezing the leftovers.

More Corn Recipes to Make and Love

• Homemade Cornbread
• Mexican Chicken Corn Chowder
• Summer Corn Salad
• Delicious Corn Chowder
• Black Bean and Corn Salad

 

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5 Ingredient Corn Casserole

5 Ingredient Corn Casserole in the oven in less than five minutes, it's the perfect side dish for the holidays with almost no effort at all!

Course Side Dish

Cuisine American

Keyword corn casserole, corn casserole recipe, jiffy corn casserole

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 8 People

Calories 133kcal

Author Alyssa Rivers

Ingredients

• 8 ounce box Jiffy Corn Muffin mix
• 15 ounce whole kernel corn drained
• 15 ounce creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter

Instructions

• Preheat the oven to 350 degrees.
• Grease an 8x8 inch baking pan well.
• In a large bowl mix all the ingredients together and add it to the baking pan.
• Bake uncovered for 45-55 minutes or until lightly browned.
• If desired brush on just a bit of melted butter before serving (optional).

Video

Notes

Updated on October 23, 2020

Originally Posted on September 13, 2017

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 261mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 3.6mg | Calcium: 33mg | Iron: 0.4mg

 

 

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Easy Yorkshire Pudding

Light and fluffy with an egg-like taste, Yorkshire Pudding is a delicious side dish perfect for serving with your Sunday roast. This easy recipe will show you how to prepare the dish traditionally with beef drippings or using standard fats like butter and oil.

This is a delicious bread dish that is dessert like. If you love Yorkshire pudding then try this focaccia bread, perfect naan, or soda bread next.

Yorkshire Pudding Recipe

Whether you plan on making a large pot of beef stew or a simple pot roast you’ll want to whip up some Yorkshire pudding to accompany your dish. This eggy side dish is perfect for soaking up the gravy on your roast or those last drops of your stew. Just making this recipe took me back to a vacation I took with my husband to the English countryside years ago. We spent some time in Surrey and dined on meals with Yorkshire pudding in traditional pubs.

It’s Aimee here from Aimee Mars. This delicious side dish, which is somewhat like a bread that pairs with your meal, can even be served as a dessert. Just top it with something sweet like whipped cream and you have a quick and easy treat.

What is Yorkshire Pudding?

This common English side dish contains eggs, flour, and milk or water and has a bread pudding-like texture. The base is meat-drippings or a combination of fats such as butter and oil. Commonly served with beef and gravy or a Sunday roast this side can be made in a large skillet and torn apart or as single servings using a muffin tin.

Yorkshire pudding tastes similar to a popover and can even be served with syrup and vanilla ice cream as a dessert.

Ingredients in Yorkshire Pudding

• Beef Drippings (or butter and oil): the next time you make a roast beef save the beef drippings to prepare Yorkshire pudding, however, you can just as easily use a combination of butter and oil.
• Flour: a standard all-purpose flour works best for this recipe. I prefer to use a white whole wheat option.
• Whole Milk:
• Eggs: the eggs are a key ingredient in the pudding batter, which needs to sit for a little bit before cooking to allow the eggs to set.
• Salt: a tiny amount of salt is needing for seasoning.

How to Make Yorkshire Puddings

1. Prepare the batter: Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside
2. Heat the fat: Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan. Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
3. Cook: Pour the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
4. Serve immediately!

Yorkshire Pudding vs Popover

Yorkshire pudding has a light and fluffy texture. It’s made using the drippings from roast beef or you can use a butter and oil combination. By heating the leftover drippings and pouring the batter into the pan you get an airy bread pudding. The pudding will pop over the pan when baking. The pudding is then cut up to serve alongside the beef.

Popovers are similar in texture but are made using butter and oil instead of beef drippings. A special tall muffin-tin called a popover pan is used to achieve the tall thin muffin-like shape.

Can You Make Traditional Yorkshire Pudding In Advance?

Typically, you will prepare Yorkshire pudding just before your meal is ready. It comes together so quickly. If you open the oven or when you remove the pudding from the oven it will fall quickly. It’s best to prepare them along with your meal, however, you can freeze them. Let them cool completely before wrapping them individually and storing them in a freezer-safe bag. To reheat place them in the oven set to 350ºF for 3 to 5 minutes.

More Delicious Bread Side Dishes

• Grandma’s Perfect Homemade Bread
• Miracle No Knead Bread
• Homemade Buttery Beer Bread
• Easy Cheesy Garlic Bread 
• Parker House Dinner Rolls

 

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Easy Yorkshire Pudding

Light and fluffy with an egg-like taste, Yorkshire Pudding is a delicious side dish perfect for serving with your Sunday roast. This easy recipe will show you how to prepare the dish traditionally with beef drippings or using standard fats like butter and oil.

Course Bread, Side Dish

Cuisine English

Keyword Yorkshire pudding

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 Servings

Calories 68kcal

Author Aimee Mars

Ingredients

• 1 cup Flour
• 1 cup Whole Milk
• 3 large Eggs
• 1½ teaspoons Salt
• 1/4 Butter or beef drippings, bacon fat, or a combination of butter and oil

Instructions

• Preheat the oven to 450ºF. Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside and let sit for 20 minutes.
• Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan.
• Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
• Remove the skillet or muffin pan from the oven carefully and whisk the batter again. Pour all of the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
• Serve hot, immediately.

Notes

Don't open the oven during the baking process. The pudding could fall easily.

Nutrition

Serving: 1pudding | Calories: 68kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 318mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Calcium: 32mg | Iron: 1mg

 

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