It's finally fall! I can't believe I'm excited for it because all my life I have never loved a season as much as I love summer but I've found that over the past few years I've looked forward to fall because of the cooler air and amazing foods. This week #SundaySupper is celebrating with fall foods! When I think of fall foods I think of apples, pumpkin, and caramel.
Last week I received a large pumpkin in my CSA so I knew I wanted to make something with pumpkin. It turned out I was able to make THREE recipes with one pumpkin! Look for my other recipes next week when I dedicate an entire week to pumpkin!
A few years ago I made a baked pasta with a pumpkin sauce that was good, but I missed the tomatoes. I decided to take that idea but make a pumpkin tomato sauce to put over top of pasta. I then added in some andouille sausage for spice and some additional vegetables and spices for flavors.
The resulting pasta tasted like fall on a plate and looked like it too! The pasta sauce was a lovely orange color that reminded me of the fall leaves. The tomato sauce has a subtle yet delicious pumpkin flavor and the andouille sausage gives the dish a kick. My husband loved this pasta and was surprised that it was an original recipe. We enjoyed it two nights in a row and I have a feeling we'll be enjoying it several more times before fall is over.
Pumpkin Tomato Sauce with Andouille Sausage (a Hezzi-D original)
12 oz. tomato sauce
1 1/2 c. roasted pumpkin (or pure canned pumpkin if you don't have a pumpkin to roast)
2 large tomatoes, chopped
1/2 green pepper, chopped
1/2 onion, chopped
1 T. Gourmet Garden Italian herbs
4 garlic cloves, minced
1 t. Gourmet Garden oregano
1/2 t. salt
1 t. black pepper
8 oz. andouille sausage
12 oz. bow tie pasta
1. In a large skillet heat the tomato sauce, roasted pumpkin, tomatoes, green pepper, onion, Italian herbs, garlic cloves, and oregano over medium heat, stirring occasionally, for 20 minutes.
2. Pour the sauce into a food processor and process until smooth. Return the sauce to the skillet and add the salt and pepper. Continue cooking over medium heat.
3. Meanwhile, heat the andouille sausage in a small pan, crumbling it as it cooks. Once it has browned add it to the pumpkin sauce.
4. Cook the bow tie pasta according to the package directions. Drain and add to the skillet with the sauce. Toss to coat.
5. Serve the pasta hot with chopped parsley and Parmesan cheese for garnish.
Looking for more fall inspired recipes?
Amazing Breakfasts, Brunches, and Breads
A few years ago I made a baked pasta with a pumpkin sauce that was good, but I missed the tomatoes. I decided to take that idea but make a pumpkin tomato sauce to put over top of pasta. I then added in some andouille sausage for spice and some additional vegetables and spices for flavors.
The resulting pasta tasted like fall on a plate and looked like it too! The pasta sauce was a lovely orange color that reminded me of the fall leaves. The tomato sauce has a subtle yet delicious pumpkin flavor and the andouille sausage gives the dish a kick. My husband loved this pasta and was surprised that it was an original recipe. We enjoyed it two nights in a row and I have a feeling we'll be enjoying it several more times before fall is over.
Pumpkin Tomato Sauce with Andouille Sausage (a Hezzi-D original)
12 oz. tomato sauce
1 1/2 c. roasted pumpkin (or pure canned pumpkin if you don't have a pumpkin to roast)
2 large tomatoes, chopped
1/2 green pepper, chopped1/2 onion, chopped
1 T. Gourmet Garden Italian herbs
4 garlic cloves, minced
1 t. Gourmet Garden oregano
1/2 t. salt
1 t. black pepper
8 oz. andouille sausage
12 oz. bow tie pasta
1. In a large skillet heat the tomato sauce, roasted pumpkin, tomatoes, green pepper, onion, Italian herbs, garlic cloves, and oregano over medium heat, stirring occasionally, for 20 minutes.
2. Pour the sauce into a food processor and process until smooth. Return the sauce to the skillet and add the salt and pepper. Continue cooking over medium heat.
3. Meanwhile, heat the andouille sausage in a small pan, crumbling it as it cooks. Once it has browned add it to the pumpkin sauce.
4. Cook the bow tie pasta according to the package directions. Drain and add to the skillet with the sauce. Toss to coat.
5. Serve the pasta hot with chopped parsley and Parmesan cheese for garnish.
Looking for more fall inspired recipes?
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita's Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida's Kitchen
- Autumn Risotto with Chicken & Cranberries from Momma's Meals
- Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
- Hot Apple Pizza from Cindy's Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz
- Pumpkin Juice - Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
A few years ago I made a baked pasta with a pumpkin sauce that was good, but I missed the tomatoes. I decided to take that idea but make a pumpkin tomato sauce to put over top of pasta. I then added in some andouille sausage for spice and some additional vegetables and spices for flavors.
The resulting pasta tasted like fall on a plate and looked like it too! The pasta sauce was a lovely orange color that reminded me of the fall leaves. The tomato sauce has a subtle yet delicious pumpkin flavor and the andouille sausage gives the dish a kick. My husband loved this pasta and was surprised that it was an original recipe. We enjoyed it two nights in a row and I have a feeling we'll be enjoying it several more times before fall is over.
Pumpkin Tomato Sauce with Andouille Sausage (a Hezzi-D original)
12 oz. tomato sauce
1 1/2 c. roasted pumpkin (or pure canned pumpkin if you don't have a pumpkin to roast)
2 large tomatoes, chopped
1/2 green pepper, chopped1/2 onion, chopped
1 T. Gourmet Garden Italian herbs
4 garlic cloves, minced
1 t. Gourmet Garden oregano
1/2 t. salt
1 t. black pepper
8 oz. andouille sausage
12 oz. bow tie pasta
1. In a large skillet heat the tomato sauce, roasted pumpkin, tomatoes, green pepper, onion, Italian herbs, garlic cloves, and oregano over medium heat, stirring occasionally, for 20 minutes.
2. Pour the sauce into a food processor and process until smooth. Return the sauce to the skillet and add the salt and pepper. Continue cooking over medium heat.
3. Meanwhile, heat the andouille sausage in a small pan, crumbling it as it cooks. Once it has browned add it to the pumpkin sauce.
4. Cook the bow tie pasta according to the package directions. Drain and add to the skillet with the sauce. Toss to coat.
5. Serve the pasta hot with chopped parsley and Parmesan cheese for garnish.
Looking for more fall inspired recipes?
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita's Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida's Kitchen
- Autumn Risotto with Chicken & Cranberries from Momma's Meals
- Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
- Hot Apple Pizza from Cindy's Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz
- Pumpkin Juice - Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
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