Pumpkin & Sausage Rigitoni Bake // Pumpkin Palooza // Jeni Gough

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Hey everyone, welcome back to my kitchen where everything is scratch made in home preserve
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I'm Jenny and this is Pumpkin Palooza put on by Prepper Popery and includes several channels
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I will list all of their channels in the description box below for you as well as the playlist
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And then I will also put a link to my recipe in the description box below as always
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I am going to be making dinner out of a can of pumpkin
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I believe there's going to be some pumpkin desserts in this collab and several pumpkin recipes
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I don't know who's making dinner recipes, but I'm making a dinner recipe tonight
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For dinner, we are going to have a pumpkin in sausage, rigatoni bake
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I love making pasta sauce out of canned pumpkin. It is so good. I like it actually, more than using tomatoes for potatoes for it
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using tomatoes for pasta sauce. Spaghetti sauce, marinera sauce, not my favorite
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Without tomatoes, not my favorite. I much prefer white sauce or a pumpkin sauce
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So pull it here up to my counter and let's get started. In this pan, I have one pound of mild Italian sausage
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so a sweet Italian sausage. You can use hot Italian if you like
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I have one medium onion that I have diced really fine. Okay, here's my little meat chopper. This one is from Pampered Chef
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If you are interested in Camper Chef items, I am actually going to do another online
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Campered Chef party like I did last year for the holidays because I realize I need some stuff, too
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stop too. So I need to put in an order. And it was so fun last year, we will do it live
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It'll be next month, so I'll keep the closer as to which day
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Okay, and my pot is boiling pretty hard there. I'm going to put my retcony in
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So I'm going to get this ready and then I have an appointment
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My husband's going to throw this in the oven for dinner while I'm gone
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If you don't, you can use any kind of sauce if you like
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If you want to just use ground pork with no sauce of flavor, you could do that as well
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That way it won't compete with the pumpkin sauce. Or if you just have ground beef, you can totally just have ground beef
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You can totally just use that. I'm also going to put some dehydrated spinach in this
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You can totally use fresh spinach, fresh kale, your freeze dried or you're dried
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Any of them will work for them. You can use your own home canned pumpkin if you have it
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I did mining ports and I don't need a whole port for this. Plus I wanted to save my
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my canned pumpkin for pumpkin tie for the holidays but you can totally use your own
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home canned pumpkin if you canned a bunch of it. Sorry about all the noise. I have all
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the fans in this house going. All the windows are open. It's only 84 today so it's
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beautiful here in Phoenix. But it gets a little warm when you start cooking. I'm gonna throw in
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So my dried spinach. So Robert will think it's herbs. Don worry he eat this long before he sees this video You can put however much you like in I not going to put a ton of it in because if he tastes a bunch of spinach he won eat it
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But that's just a little bit. I'm going to push that to the side and just let it pull off
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Okay, I have drained my noodles, put them into my casserole dish, and I've mixed in my sausage mix
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my sausage mixture. We are going to get started with the sauce here. One stick of
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butter. While this butter is melting, I'm going to put in two folds of
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garlic. The sausage has garlic in it, so we're not going to need that much for the
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sauce here. So what we're going to do is make a bechamel first, and then we're going to add the pumpkin
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and then we're going to add cheese, thereby turning the bechamel into a mornay sauce
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Beschamel often gets confused with alfredo. It's a white sauce, yes, but alfredo is made completely different than this
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Alfredo, you don't make a loop first. I thought it was fresh out of the freezer, so it is frozen
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To our one stick of butter being half a cup, we're going to put in a half a cup of flour to make the roux
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And we're going to cook this
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for about three minutes to get that flour taste out. And I like to toast it a little bit
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Turn it a little brown, light brown, of course. And then I have my gallon of whole milk standing by
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Okay, so after the three minutes, it starts to brown up a little bit
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You don't want it to burn. I'm going to add milk. I just kind of do it slowly
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It increments. But I'm slowly going to incorporate four cups of milk in here
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Classic bechmel does not have sauteed garlic, FYI. That is an addition I put in
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A bechamel, I should say. Now I am going to add my pumpkin in. I only want about a half a cup of pumpkin in here
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I don't want to use the whole can. I'll find a different use for the rest of that
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Let's go further thicken the sauce up. Now it is a pumpkin better
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There's a pumpkin bechmel. But once you start putting cheese in, it changes it to a Mournay sauce
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One of these days I'm going to do a video on the sauces, the mother sauces
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and then what they create and what their uses are, because I think people are confused by that
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Something I always put in every bechamel I make is a half a teaspoon of chicken bouillon
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Yes, it makes the difference. makes a difference. It makes it so much better. Also nutmeg, you know
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Beshmael needs nutmeg. It needs nutmeg whether you're putting pumpkin in it or not
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So I'm in a grate probably a half a teaspoon of nutmeg in it
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in it. It's up to you how much you want to put in, quarter teaspoon to a half a teaspoon
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Bechamel gets nutmeg but Elfrido sauce does not get nutmeg That too much of a contrasting favor for Alfredo
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Every white sauce does not need nutmeg. Alfredo is meant to be a creamy garlic cheese sauce, not the spice
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I'm going to put a little bit more milk in. I don't want to get too thick because I cooked my pasta al dente because it's going to sit
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in the refrigerator until I'm ready to bake it. It'll keep absorbing. I am going to add
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a little bit of kosher salt, probably half a teaspoon. I'm going to add some pepper
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I'm going to give this a taste. I'm going to give this a taste
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More salt
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I love the pumpkin flavor
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Now make sure you salt and pepper it to your flavors. I may not use as much salt as you like in your food
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Okay, and then here comes the Parmesan cheese, turning this into a Mournay sauce
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I'm doing half a cup-ish. I'm going to stir that around and melt it
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And that'll add extra salt and flavor. You know what? Also, I want to let you know if you don't want to use all this dairy, the milk, use chicken broth for your liquid
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I do that sometimes I'll use four cups of chicken broth and then I'll put in like a quarter cup of heavy cream in the end
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It kind of controls the lactose a little bit. I have a lot of people who are lactose sensitive in those family
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And the heavy cream, the heavier the cream, the less lactose in it, believe it or not
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Skin milk has lots of lactose. But the higher you go up in fat content, the lower the lactose percentage
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So that is how I do it usually when everybody's here for dinner
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Let me give this a taste. That is so good, but I am willing to add a teaspoon of garlic powder and a teaspoon
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of onion powder. I'm also going to add a teaspoon of parsley and I'm going to add more black pepper
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If you've never had pumpkin pasta sauce, you have to try this
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I love it so much. I would much prefer to eat this than a tomato-based sauce
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You can put this over any noodle shape you like. You want to do this sauce and some meatballs
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You can totally do that. This is delicious. any way for any dish
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Okay, I have my pasta and sausage there. You could put a lot more spinach in that. Okay
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I said I'm making mine pretty saucy because it's going to sit for a while
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And pasta will always soak up your sauce. So by the time you bake it, it'll be dry if you don't put enough in there
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You can also use this base for macaroni and cheese and add your white cheddar to it
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Man, where's Robert when I need him? Oh, this pan's heavy. Okay, and then I'm going to cover the top of this with mozzarella cheese
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So I'm going to go ahead and put mozzarella cheese on this, get it refrigerated, and then Robert will put it in the oven when I'm gone
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3.50 until the cheese gets golden brown, so that's about a good 30 minutes
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Okay, so on top of this, I have about 4 ounces of smoked mozzarella
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Smoked mozzarella is pretty pretty much. Pretty strong, you get a good one, so you don't want to overdo it
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So I'm going to mix this with regular mozzarella. It's nice to have the smoking flavor in there too
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All right. So that's my smoked mozzarella. I'm going to get the other mozzarella on here. And then we'll be back after it's baked
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All right. We have now brought this out of the oven, and it is time to cut it up
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I even washed my hands today. Alright, here we go. What's..
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Oh, I'm gonna use this one over here. It's beautiful. That's thick
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That is thick. It probably only weighs about 10 pounds. I'm not even joking around
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Easy 10 pounds look at that smoke goo right there on top
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Does my wife know her stuff? And if my wife know her stuff
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Alright, now that's all cut. We're going to go ahead and stick this in the bowl today. Oh. Oh
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Mmm, just... Look at that deliciousness. Wow, sir. Alright
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And here we go. We find a fork. Alright
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Might want to see me do this? Most do, most don't. Alright, let's go right about there
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Alright, here we go. Another delicious meal. Brought to you by Jenny Scratchmade Kitchen
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Oh, this is perfect, perfectly done. Yeah. Oh, that's wonderful
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Once again, wonderful, very, very cheesy. I smoked Gouda on top. Oh, flavorful
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Mmm, mm, mm. Once again, if you are not subscribed, please do
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please do if you have any questions please ask once again thank you so much for
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watching us enjoy thank you okay so the pasta is done he took it out and did your
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taste test for you it is so good you have to try this if you've never had pumpkin
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pasta sauce you this is a must try it is spectacular okay I hope you enjoyed the
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video if you did please give it a thumbs up If you haven't subscribed yet and you like videos like these, please consider subscribing
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You can find me on Instagram at Jenigoff 18. I'm also on Facebook and you can visit my blog at jennigoff.com for all of my recipes, including
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this one. I will put the link in the description box below for you
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And make sure that you go to all the other channels and check them out
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Everybody's going to have some fabulous pumpkin recipes for you. Thank you so much for watching
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I will see you in the next video

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Pumpkin & Sausage Rigitoni Bake // Pumpkin Palooza // Jeni Gough

jenigough.com