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My review
Sausage Linguine with Ginger Pumpkin Sauce
SILVERCUCUMBER
"This recipe uses sausage and makes a delicious pumpkin sauce to deliver an easy and unique pasta."
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Ingredients
20 m servings 323 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
- Combine the sausage, onion, and garlic in a saucepan over medium heat; cook until sausage is completely browned and onion is translucent, 5 to 7 minutes.
- Stir together the pumpkin puree, cream, ginger, salt, and pepper in a saucepan over medium-low heat; add the sausage mixture and stir. Simmer until heated through, about 3 minutes. Toss with drained pasta to serve.
Nutrition Facts
Per Serving: 323 calories; 13.3 g fat; 38 g carbohydrates; 14.3 g protein; 27 mg cholesterol; 770 mg sodium. Full nutrition
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
11/7/2007
Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slig...
Most helpful critical review
1/12/2008
I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. wil...
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11/7/2007
Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slig...
1/12/2008
I was soooo excited about this receipe...but I agree with previous reviews it definately lacks something. Tried a few suggestions from below, but still wasn't quite what I was looking for. wil...
12/1/2008
Very very tasty. I took a few liberties with seasonings, but mostly followed the recipe :) I used fresh ginger instead of ground, and cooked it with the sausage and extra onion and garlic. Also ...
7/18/2008
I liked this recipie but modified it somewhat. After I sauteed the sausage, onion and garlic, I added chicken stock for another layer of flavor....let it reduce before adding the cream and pumk...
10/24/2007
It's not bad, just unfinished. It needs something and being a novice, I have no idea what it could be! It's dry with just the pumpkin and the cream to make the sauce, you can't taste the pumpki...
10/14/2011
Wow, this was so good! I used whole wheat pasta, fat free milk, and I added some fresh spinach to make it healthier. I doubled the amount of garlic and cream and it was amazing, can't wait to ma...
8/4/2011
I had received a can of pumpkin puree in a care package from my mom and had no idea what to make since I didn't have pie crust and sure didn't feel like making some. This is similar to a Rachae...
11/22/2009
OK not the best-looking dish I've ever made but it tasted good! We debated if this should be 3 stars or 4, my husband kept saying 3.5. It was decent comfort food on a night when we wanted some...
10/5/2009
WE liked this. WE added white wine and sage to the sauce. Its just like Rachael Rays pumpkin penne with sage.WE will make again