Rodney Strong

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Roasted Pumpkin, Swiss Chard & Sausage Pasta

October 10, 2014

The Perfect Fall Pairing!

Enjoy some of the fall season’s best flavors with a rigatoni pasta dish served right inside a decorative pumpkin bowl! Roasted pumpkins are perfect to include in fall pasta dishes as well as serve them in. They are decorative, festive and will enhance your table, impressing your family and friends! A wonderful fall pasta dish that is rich and savory, with a sweet pumpkin undertone will have your taste buds thanking you. Pair with our Chardonnay or Pinot Noir for a perfect fall evening dinner!

The Food!

Roasted Pumpkin, Swiss Chard and Sausage Pasta

*Use at least 1 small pie pumpkin to chop into bite size pieces for dish. If you are going to serve the dish directly in the pumpkin as pictured, get one for each guest.

1 small pie pumpkin*
2 tablespoons of extra-virgin olive oil
2 garlic cloves, chopped
2 shallots, thinly sliced into rings
1 pound sweet Italian sausage, casing removed
3/4 pound rigatoni pasta
10 ounces Kaleidoscope Swiss chard (or Rainbow Swiss chard)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup roasted pine nuts
Zest of one lemon Kosher salt and pepper Directions
Preheat your oven to 350 degrees F. Cut the top off each pumpkin and scoop out the seeds and strings. Rub the inside and outside with a little olive oil. Bake for 35 to 45 minutes or until the flesh is soft. Remove from the oven, set aside to cool. Once cooled, slice the skin off the pumpkin and cut into bite-size pieces.

Bring a pot of water to a boil for cooking the pasta. Meanwhile, in a large pan, heat the olive oil over medium heat. Add the sausage, breaking up into big chunks until brown and cooked through, about 8 to 10 minutes. Remove from the pan, set aside.

Add the shallots to the pan and sauté for 5 minutes. Add the garlic and chard, sprinkle with salt and pepper. Toss altogether and cook for 2 minutes. Then add the wine, cover and simmer, stirring occasionally until the chard is tender, about 8 minutes.

Meanwhile, cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. Add the pasta, sausage, pumpkin pieces, Parmesan cheese, pine nuts, lemon zest and reserved pasta water to large pan with chard. Mix altogether and heat thoroughly. Add the salt and pepper to taste.

Serve the pasta in small roasted pumpkins or bowls. Enjoy!

The Wine!

We have two wonderful wines to pair with is fall pasta dish… a white and a red! Choose your favorite, or try both!

2013 Chalk Hill Chardonnay
Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities. During the eleven months of barrel aging, we regularly stirred the “lees” in barrel, and later in tank, which imparts an elegant fullness and creamy texture on the palate. In the glass, the wine is both creamy and crisp, with golden delicious yellow apple, baked pie spices with a hint of minerality on the long finish. This wine is 97% barrel fermented in French oak for 11 months, 3% Stainless Steel.

2013 Reserve Pinot Noir
Soft and rich, with layers of red cherry, raspberry, cola, caramel, and a hint of Asian spice, this impressively silky, deeply colored and full-bodied wine is aged in 100% French oak, which adds an elegant toasty vanilla character. Enjoy this voluptuous Pinot Noir now and over the next three to five years.