Pumpkin is making a name for itself again. Produce sections are full of them and the annual quest for new pumpkin dishes has begun. There are loads of sweets out there dedicated to pumpkin goodness, but not nearly as many savory dishes. It’s possible that we just aren’t as ready to try pumpkin in this way.
Hopefully this dish will change your mind.
This entree definitely has a pumpkin flavor, but it is subtle. With the sausage and sage, it really just tastes more like fall stroganoff. The pumpkin in the pasta is almost unnoticeable, but it does add a very nice color. If you don’t have time to make the pasta from scratch any good fettuccine would be a fine substitution. However, nothing but nothing compares to freshly made pasta.
Before you start:
-You can substitute regular salt for sea salt in the pasta, but use fine and not coarse salt.
– The kneading matters. Turn on some music and use this as your workout for the day, but don’t skip this step.
– These two go great together, but the pasta would be delicious with just a little brown butter, crispy fried sage leaves, and a light grating of nutmeg, too. I used parmigiano for this recipe, but you could easily substitute romano or grana padano with equally tasty results.
- 8-10 plum tomatoes
- 2 good size heirlooms or 16 grape style tomatoes
- 3 Tbsp extra virgin olive oil
- 4 sprigs fresh thyme
- pinch or sugar and salt mixed together
- 1/2 clove or garlic, smashed
- 3 tablespoons of chicken or vegetable stock,a good quality with low sodium
- 1 tablespoon of white balsamic vinegar or champagne vinegar
- 2-3 ounces any soft triple cream or brie cheese or even a blue cheese.
- 8 fresh basil leaves, chiffonade for garnishing the salads, roll leaves sliced thinly.
- pink salt for finishing this salad, it compliments the tomatoes perfectly and does not add too much sodium
- a small crack of fresh pepper
- Heat your oven to 275 degrees.
- Put tomatoes on a baking sheet with silpat or a piece of parchment paper. Spread the tomatoes out and it is always pretty to leave the vines in tact with 2 tomatoes to each set.
- Drizzle the tomatoes with oil and sprinkle with the salt and sugar mixture. You don’t need to much.
- Spread the thyme sprigs around the tomatoes and roast in the oven for at least 1 hour or until it is just soft, but not so soft that they will fall apart.
- Slice the heirlooms or if you are using grape tomatoes halve them and set them aside.
- When you are ready to assemble your salad, everything should be a tad warm except the fresh tomatoes should be room temp.
- Heat the stock and when it bubbles, not boils, add the vinegar.
- Put your cheese and smashed garlic in a blender and add the very warm stock a little at a time until you achieve a thick but pourable cheese dressing/sauce.
- Arrange your plates and spoon the cheese sauce over the tomatoes and garnish with fresh basil and pink salt.