Pumpkin Vodka Cream Sauce Pasta with Spinach and Sausage

Throughout COVID and working from home, I have relied on Rachael Ray to inspire me for dinner. This meal was inspired by her November 20 Rachael Ray Show episode. I switched it up because I can't find 'nduja as she always has fancy ingredients and I don't plan ahead. Plus we like meat.

Here is the link: Pumpkin Vodka Cream Pasta

2 T extra virgin olive oil

2 T butter

2 shallots, finely chopped, or 1 small onion, finely chopped

3 cloves garlic, finely chopped

1 lb spicy Italian sausage

Salt and Pepper

1 cup vodka

2 cups vodka

Frozen chopped spinach, excess liquid squeezed out

1 can pumpkin puree (make sure you don't get pumpkin pie filling)

1 cup cream

1 pound shell pasta

1 cup grated Parmigiano-Reggiano cheese

1. Heat water, add salt and cook a minute less than directions.

2. Cook the sausage and drain. Set aside.

3. Heat a large skillet over medium heat with olive oil, add butter and let it melt and foam. Add the onion, garlic and salt and pepper. Soften a couple of minutes. 

4. Add the vodka and reduce by about 2/3 then add spinach and sausage. Add pumpkin puree and cream. Keep warm over lowest heat.

5. Drain the pasta, reserving 1 cup pasta water. Toss the pasta with the sauce, adding water as necessary to keep sauce thick but not loose.

6. Add the cheese and stir.

Garlic Pork Chops in Creamy Mushroom Gravy

 Ray loves this one! She has asked for it on more than one occasion. I like to serve with mashed potatoes and green beans.

For the pork chops:

4 pork chops

1 t paprika

1 t garlic powder

Salt and pepper

2 T butter

2 T olive oil

For the mushroom sauce:

1 cup sliced brown mushrooms

4-5 garlic cloves, minced

1 t Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 T fresh chopped parsley

Salt and pepper

1. Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry and season generously with the spice mix. Heat olive oil and butter in skillet over medium high until butter is melted.

2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer to plate and set aside.

3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

4. Add garlic, parsley and Italian seasoning and continue stirring for 30 seconds. Pour in the broth. Add the cream and simmer for 3-4 minutes until slightly thickened. 

5. Place pork chops and their juices back into the sauce and simmer for 2-3 more minutes until chops are cooked. 

Tuscan Chicken Stew in the Crockpot

 Chicken breasts or thighs

4-5 carrots, sliced

3 celery stalks, chopped

1 onion, sliced

Yellow or red waxy potatoes, chopped

1 15 oz can diced fire-roasted tomato

1 6 oz can tomato paste

Parmesan rind and grated parmesan

2 T Italian seasoning

2-3 garlic, minced

32 oz chicken stock

1 T balsamic vinegar

2 T olive oil

Salt and Pepper

Just before serving:

1/4 cup water

2T cornstarch

1 T balsamic vinegar

1. Add everything to the slow cooker. Cover and cook 4-6 hours.

2. Remove the chicken and shred.

3. Mix together the water, cornstarch and balsamic vinegar until smooth. Add to the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

4. Add the chicken back to the stew.