Pumpkin Baked Ziti with Sage Sausage
This dish is creamy, comforting, and the perfect meal for a chilly fall evening. Go buy some pumpkin and make this.
1 lb Ziti Pasta
1 lb Sweet Italian Sausage
1/2 piece Onion
2 clove Garlic
1 piece Bay Leaf
4 piece Sage Leaves
1/2 tsp Nutmeg
1/4 tsp Crushed Red Pepper Flakes
1 pch Cinnamon
1/2 cup Dry White Wine
1 cup Vegetable Stock
1 can 15 oz Can of Pumpkin Puree
to taste Salt and Pepper
1/4 cup Parmesan Cheese
to taste Parsley
Preheat the oven to 350 degrees F.
Brown the Sweet Italian Sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
In the same skillet, add the Onion, Garlic, and Bay Leaf. Cook until the onion is translucent, about 3 minutes.
Add the Sage Leaves, Crushed Red Pepper Flakes, Cinnamon, Nutmeg, and Salt and Pepper. Cook one more minute.
Add the Dry White Wine and cook until reduced by half. The heat should remain to medium high. Add the Vegetable Stock and stir in the 15 oz Can of Pumpkin Puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
Stir in the sausage and transfer to a large bowl with the Ziti Pasta. Mix until combined.
Transfer back to your cast iron skillet (or a baking dish) and top withParmesan Cheese. Bake for 25-35 minutes until bubbly.
Garnish with Sage Leaves and Parsley.