Creamy Pumpkin Penne

This didn't taste anything like it was supposed to (I think) and it was completely my fault.

Remember how I said that food blogs allow someone else to try out recipes and make mistakes for you? This is another example. I accidentally used breakfast sausage, instead of smoked sausage. Our blender broke (actually not my fault), so the sauce wasn't blended. It turns out cottage cheese will melt just like regular cheese, so it all came out pretty even. I wish I'd used more pumpkin, since the different sausage totally over powered it. If you check out the link to Kira's blog, where I found the recipe, hers is so much more orange than mine.

Also, we used farfalle instead of penne, but that was a conscious choice.

The good news is, it was delicious! I loved it. I also want to try making it correctly sometime.

Creamy Pumpkin Penne
from Food alla Puttanesca
via Cara's Cravings.

4 oz whole wheat penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
5oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.