Preheat the oven to 350 degrees F (180 degrees C).
Sweet Italian Sausages (1 lb)
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
Garlic (2 cloves)
Bay Leaves (1 piece)
. Cook until the onion is translucent, about 3 minutes.
Sage Leaves (4)
Crushed Red Pepper Flakes (1/4 tsp)
Ground Cinnamon (1 pinch)
Ground Nutmeg (1/2 tsp)
Salt and Pepper (to taste)
. Cook 1 more minute.
Dry White Wine (1/2 cup)
and cook until reduced by half. The heat should remain to medium high. Add the
Vegetable Stock (1 cup)
and stir in the
100% Pumpkin Purée (1 can)
. 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 (1 lb)
. Mix until combined.
Transfer back to your cast iron skillet (or a baking dish) and top with
Parmesan Cheese (1/4 cup)
. Bake for 25-35 minutes until bubbly.
Garnish with sage leaves and
Fresh Parsley (to taste)