Today I embraced the rain, gray sky, and Fall with open arms. Rob returned home late last night from a week long business trip and this morning he gave me the gift of time by taking all the kids and a friend to the state fair all day so I could catch up on the blog and other projects around the house. I soaked in the silence and freedom of our quiet home and treated it as sacred personal retreat. I cooked most of the day and made myself this chorizo arugula pumpkin cream sauce and poured it over pasta. I ate in silence with a glass of ice water staring out the window just allowing myself to enjoy the moment. I relish days like today.
Chorizo is a spicy pork sausage seasoned with smoked paprika and salt. The pumpkin flavor is very subtle but detectable and the cream just balances everything out beautifully. I added chopped arugula to give it an added layer of flavor and texture. I found whole arugula leaves to be too strong but added in a chopped form was perfect. I’m pretty sure my kids wouldn’t touch this but I for one loved it. This dish is very simple to prepare with few ingredients and would be great to make on a cold, rainy day like today. Enjoy.
- Chorizo Arugula Pumpkin Cream Sauce
- 1 /2 lb ground chorizo sausage
- 1 cup pumpkin puree
- ¾ cup heavy cream
- ½ water
- ½ cup chopped arugula
- 1 lb package of dry pasta, cooked al dente.
- Cook chorizo for 3-4 minutes on medium-high heat in a frying pan. Add pumpkin, heavy cream, and water to the pan and stir occasionally for 5 minutes. Remove pan from heat and add arugula and give everything one last stir. Pour sauce over prepared pasta.