Pasta with Pumpkin and Sausage

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My family loves this meal. We've also served it to guests a few times and it always gets rave reviews. I usually do half sweet Italian sausage and half hot Italian sausage if my kids are eating b/c they don't like it too spicy. When it's just my husband and me, I use all hot sausage b/c it definitely adds a kick! It's a nice change for a pasta dinner.

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I had high hopes for this recipe. I am a huge fan of RR and typically love all of her recipes. This one did not rise to the occasion. I did make one alteration which was to use pork sausage (Bob Evans versus Italian sausage. I even used homemade chicken stock which should have enhanced the flavor versus that from a can/carton. However, the pasta was bland at best. I really enjoy pumpkin pasta recipes at restaurants so my hope was to find one I could make at home. I will keep looking.

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I made this last night for dinner and couldn't believe how quickly the meal all came together. The final product was delicious and would be something you'd find in the menu of a restaurant. This is perfect to make this time of year and will definitely be made again before the season is over. Instead of heavy cream, I used fat free half and half and used about half a tsp of dried sage. The recipe still came out delicious. Definitely a keeper.

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I tried this recipe about 4-5 yrs ago, I forget the date exactly, for Halloween supper. I often made "Dinner in a Pumpkin" which is also very good but takes too much time to make on a busy night like Halloween. Then I remembered seeing this air a few weeks earlier and thought we'd give it a try. I was just impressed that I had most all the ingredients on-hand. This dish was incredibly quick to make, actually took me less than 30 minutes. Sure I may have had to "Tweek" here and there but isn't that more of one's own personal taste kind-of thing. Besides, then you "own" it. Sure Rach gave us the "building blocks" but we make the "masterpiece", so-to-speak! That is what Rachael is always saying, she's teaching us a method. She encourages us to IMPROVISE. This word should be a culinary go-to. Anyways, with Gabby & Grace young enough to go "Tricks or Treating" still, the quicker I get a meal made the better! In fact, I haven't made it for awhile. Sounds good, nothing like a little Autumn to get your cockles all cozied up. And I gotta tell ya, this is still one of my favz. Thanks, Rachael.

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Mmm! I've been trying to get in the fall spirit and this dish is it! I can't wait to make this for my fiance! I think next time I'm going to add some extra pumpkin because that is my favorite part of the whole dish.

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I followed this recipe exactly and i just didnt like it. i'm not a picky eater and like almost everything but i just didnt care for this at all . it really needed something to kick it up. i ate 1 serving and threw the rest out.

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Back before the talk show and the magazine, and frankly, the exhaustion of solid recipes. However the recipes from the early seasons of 30 minute meals were really great and I still go back to them. This one is no exception- really tastes like a resturant quality dish.

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I have made this recipe many many times. It is perfect just as it is, without adding any other ingredients or flavors. If you make a lot of changes, then it really is not the same recipe. I always have good luck with Rachael's recipes.

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My husband couldn't get over the fact that pumpkin was in a pasta dish. As for me, I found out I don't care for sage. If I ever make it again, I'll try a lot less sage.

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This was awesome!!!! I didn't make the salad recipe just the pasta recipe. I used ground turkey and evaporated milk instead of heavy cream. I also added some mushrooms and some chopped pecans as a garnish. The reicpe is a keeper.