Sausage & Pumpkin Pasta

Dinner tonight courtesy of The Soup Diva.

The Soup Diva

This dish is autumn and comfort stirred together in a bowl, yet another recipe adapted from & inspired by our rector’s wife, Rachelle.

  • 1 lb sweet Italian sausage
  • 16 oz cut pasta (I used rigatoni)
  • 1 regular can pureed pumpkin (not pie filling)
  • 2 cups chicken broth
  • 1/4 cup milk (or dairy-free substitute)
  • 1 shallot (or small onion), diced
  • 4 cloves garlic, minced (1 1/2 tsp)
  • 1/2 tsp dried sage
  • dash of cinnamon
  • dash of nutmeg
  • salt and black pepper to taste

Brown sausage and add shallot or onion and garlic, stirring until softened. Add broth and stir until no brown bits are on bottom of pan, then add seasonings and pumpkin and heat until bubbling. Reduce heat to low to allow sauce to thicken. Meanwhile, boil pasta to al dente; do not drain yet. Stir about 1/2 cup of pasta water into sauce, saving back at…

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It’s A Fun Friday

Hello there Friday it’s good to see you. I hope you are having a great day in advance of the weekend.

At midnight Taylor Swift released new music which is always fun for her many fans. The new album is named “Midnight” and from what I hear it’s well received. Her songwriting is terrific and she is a great performer.

The Hallmark Channel in America has begun its “Countdown to Christmas” original holiday movie extravaganza. It’s 24-7 movies about the most wonderful time of the year until January 2nd.

We can’t forget there’s Halloween fun to be had in most places. America still has Thanksgiving coming up. One thing at a time in its own time.

Love and peace to you all good people.