Caramelized Sausages and Apples with Pumpkin Angel Hair and Cider Sauce

I'd like to say this recipe was mine all  mine, but I can't. The lovely people over at MyDeliciousRecipe.com encouraged me to check out their site yesterday when I was having a bit of a "Food Block". You know what it is... all of us are guilty of it at one time or another. Eating the same thing and just tired of "chicken, pork, and beef". Not that there is anything wrong with those things...
Anyway as the description of this recipe they talk about it being a great dish for those cold and cozy nights, which is perfect for us in New Hampshire at the moment. It has been below zero and quite bitter for my taste!
Here are a few photos taken this past week.

See what I mean? Definately time for some warm comfort food!
The recipe for the sausages and apples is their basic RECIPE, which smells wonderful when roasting in the oven.
12 Italian sausage links ( we chose hot)
3 large Granny Smith apples peeled, cored , and quartered.
3 large sweet onions, peeled and sliced thin.
6 cloves garlic, minced
3 Tablespoons maple syrup ( I was out, *gasp* so I used Apricot syrup with superior results)
3 Tablespoons olive oil
Roast at 375 for about 25 minutes.
Meanwhile make sauce .. theirs calls for creme freche, reduced cider , and dijon mustard.
I changed it a bit by using

1 can  apple juice concentrate, simmered till reduced by half
2-3 Tablespoons dijon mustard
1/4 cup pumpkin puree
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon cinnamon
2 Tablespoons basalmic vinegar
3 Tablespoons apricot sauce ( you can use whatever sweetener you used in the sausage mixture)
1/2 teaspoon ground sage
salt and pepper to taste.
Reduce apple juice. Whisk in next 3 ingredients till smooth.  Add remaining ingredients and keep warm.

This can be served over mashed potatoes, or pasta.
I made my own pasta since I hadn't tested out my "gently used" pasta maker a friend gave to me.
                        ~~~~~~~~~~~Pumpkin Angel Hair~~~~~~~~~~~~~

 4 1/2 cups of flour
 2 eggs
1 Tablespoon olive oil
1 cup of  pumpkin puree
Mix all ingredients in pasta maker.Follow instructions.

  Finally, here is the finished dish. I now it is "beige", I didn't have much on hand for colorful garish... the flavor profile well than makes up for the color. The salty and possibly spicy sausage, crunch of apples and onion, the sweetness of the sauce, the texture of the noodles.

I know it was a long one but I hope you enjoyed and will give it a shot!
Thanks again to MyDeliciousRecipe.com for the inspiration!!

Vermont Fresh Pasta~ 3 Fresh Ways

 Who doesn't love fresh pasta? I mean, really, even those carb-o-phobes out there.. admit it, you still love pasta. You can have some, but just portion it out, and if you are going to cheat, this is the place to do it.

Vermont Fresh Pasta is locally owned and run by 10-year restarant veterans. they are proud members of:

Which was started by the New England Culinary Institute.

Their blend of marscapone and ricotta for their raviolli is just the right blend of cheeses, of which the marscapone is Vermont award winning, and it certainly shows!

There is a retail shop list HERE

Let me start describing their ravioli as the freshest I have ever had. They are pillowy little clouds of heaven tucked away in a beautifully handcrafted semolina and durum flour.  I am more than proud to feature them on this blog, and will continue to do so as long as I am allowed!

The first one we tried was the Pumpkin and Butternut Squash Ravioli AKA Harvest Ravioli. I made a Creamy Pumpkin Sage Sauce to go with it, and it was a match made in heaven.

1 cup  heavy cream

1/2 cup pumpkin puree

1/4 cup fresh-grated Parmesan

3 Tablespoons grated Romano

10  fresh sage leaves, sliced into thin strips

1/2 teaspoons salt

1/2 teaspoon fresh-ground pepper

2 tablespoons  butter

Combine the cream, pumpkin puree, Parmesan,  Romano, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.

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Second, was the Sun Dried Tomato and Smoked Mozerella which I accompanied with the Sundried Tomato Pesto that they had provided for me. Toss in some fresh basil and you have a superb side dish or lunch!

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Last but certainly not least is the one i was actually anxious about trying, since i am not a fan of black beans. Well, this has completely changed my view and it is the Curried Black Bean and Sweet Potato Ravioli, which is this months special.

Wanting something different I dipped the pasta in egg/milk wash and Panko bread crumbs and deep fried till golden. LOVE.

I made a Creamy Curry Sauce that I borrowed from Food.Com  The recipe is HERE and seems like alot of ingredients, but so simple to make.

*Vermont Fresh Pasta provided 3 kinds of pasta and the Sundried Tomato Pesto, at my request, for this blog. I was not monetarily compensated to write anything about them*.