Scary Good Halloween Sausage Ricotta And Pumpkin Pasta!

  Anyone who knows me is well aware of my almost certifiable addiction to anything pumpkin. This is my most favorite time of year.... So much so, that I sing "It's the most wonderful time of the year" as soon as I leave my house and the cool crisp Autumn air hits me and the trees shimmy in the wind blowing my skirt up and amber and scarlet leaves into my perfectly quaffed hair.
I am the first person in line at Brooksby Farms when and they release the pressed cider and don't even make it to my car before I am devouring the delicious apple cider doughnuts!!!
So who doesn't love a good pumpkin ravioli?...but who seriously has time to make them from scratch? Certainly not this busy gal!...So here is my solution...one of my all time favorite fall recipes "Sausage Ricotta and Pumpkin Pasta" Its  yummy, inexpensive  and so easy to make. this is definitely something that celebrates the fall and is ideal to serve company this Halloween weekend before the Trick or Treating festivities begin! I recommend Roasting the Pumpkin the night before and then pureeing when cooled off. And I like to take the seeds toss them with a little butter brown sugar Worcestershire sauce and cayenne for a sweet and spicy treat to serve my guests as they arrive along with some mulled wine or cider!
1 cup roasted pureed pumpkin*
1/2 cup heavy cream
1/2 cup ricotta cheese
1/4 cup hard apple cider
1 condensed chicken stock
garlic(1 tsp diced)
1tsp shallots
1bay leaf
1 tsp sage
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp old bay seasoning
2 tbsp Butter
1 pound Pasta cooked
1lb sweet Italian sausage pulled out of the casings

Over medium heat brown the sausage add onions garlic and butter cook 3 minutes. Add the cider,sage, bay leaf and condensed chicken stock. Bring to a boil add the pumpkin reduce heat by 50% and stir.Add heavy cream and simmer 5minutes.Add the cheese. Stir well. Toss with cooked pasta.Top with fresh basil.

"Caccaitore" Me Im falling!(Autum Chicken caccaitore with veggie ribbons)

As you know I recently had strep and for two weeks now I have been living on a diet of Wendy's frostys and ice cream because I was unable to swallow anything else...while delicious and soothing I also gained 7pounds! 
I am feeling 10x better and now of course all I am craving are veggies and fruits! This week I'm working some pretty long hours so I wanted to make my "Slow -Cooker Chicken Catcciatore". It's easy fresh, full of flavour and will definitely aid in some much needed quick weight loss! I really wanted to showcase and take advantage of the beautiful Autumn veggies that are readily available at any grocery store..or even better most farmers market. this dish feeds like 6 people and will cost you under 10 bucks!
I will be serving it over my ribbons of Zucchini and Summer squash. The trick to the ribbons is poaching them in chicken broth rather than regular water. It helps mellow out the flavor and really can be a surprising replacement for pasta.
 This best part about this dish is you literally throw everything in the slow cooker before you leave for work and when you get home its done. Italian food is best when its been slow cooked. You really allow the flavours to marry and the meat to become tender and just fall apart. Then when you get home it's simply a matter of poaching the ribbons and serving!
 The best approach to this dish is prep everything the night before and then just throw everything in and your off to work! Enjoy!
Slow cooker Chicken Caccaitore
2 lbs boneless chicken breast
15 oz diced ground peeled tomato's
2 Orange peppers sliced
2 cups sliced mushrooms
1 onion finely diced
1 cup white wine
1 bay leaf
2 tbsp Italian seasoning
1 tsp olive oil;
1tsp sea salt
1 tsp fresh cracked peppers
1 tsp finely diced garlic
Put all ingredients into slow cooker set to low cover and cook 8 hours. Serve:)
Veggie Ribbons
1 large zucchini
1 large yellow summer squash
1 packet knorr chicken stock
1/2 cup white wine
With a potato peeler peel ribbons of zucchini and squash. In Large saute pan bring to boil wine and chicken stock add the ribbons and cover . Stir and cook 3 minutes until tender. Then cover and set aside.