Every fall I go nuts for pumpkin. I drink pumpkin lattes, bake pumpkin bread, make pumpkin mousse, and eat pumpkin oatmeal. And every year I seem to make some kind of pumpkin-sage-sausage-cheesy pasta dish.
Each year it gets a little better, I think.
5 Italian sausages
1 small onion, chopped
3 cloves garlic, minced
2 tsp dried sage
1 15 ounce can pumpkin
2 cups vegetable or chicken broth
2 ounces cream cheese
1/4 cup grated romano cheese
3/4 lb rigatoni
In a medium cast iron pan, cook the sausages until done. Slice into coins, set aside.
In a saucepan, heat a little olive oil. Add the onion, cook a few minutes until soft. Add the garlic and sage, cook about a minute longer. Add the pumpkin and broth, stir to combine. Cut the cream cheese into cubes, add to the pot and stir so it melts. Add the romano cheese. Simmer about 15 minutes, season with salt and pepper.
In a large pot, boil some water. Add the pasta, cook until al dente.
Drain pasta, combine with sauce. Serve with some fresh grated romano on top, and maybe even some fried sage leaves.