Get your canned pumpkin yet? (Secret Recipe Club)

No, a month hasn't passed you by in two weeks.  Yes, it's another Secret Recipe Club entry, but not with my usual group.  I was asked to sub for someone who had a death in the family so I obliged.  And when I took a look around From Apples to Zucchini's blog, I was glad I did.  Pam has so many great recipes to choose from!  Be sure to check it out.

Now that fall is in the air, I had an urge to grab a can of pumpkin out of my pantry and put it to use.  I wasn't really in the mood for something sweet, so I got very excited when I saw this recipe.  The perfect autumn fix!  Plus, I had all the ingredients on hand (with a few minor adaptations).  Score!

The house smelled SO good.  It's such an easy dish to make - put this on your weeknight menu, for sure.  You could even make it up to the point where you have to bake, and refrigerate it until you get home.  Frank LOVED this, and was thrilled about having leftovers for lunch.

So, go hoard pumpkin off the supermarket shelves like the rest of the country has been doing (WHAT is with these canned pumpkin shortages anyway?) and make this soon!

Pumpkin and Sausage Baked Pasta
slightly adapted from From Apples to Zucchini

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pure pumpkin
1 1/4 cup chicken stock
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
2 tablespoons chopped parsley leaves
3/4 cup grated pecorino romano cheese

Preheat oven to 350 degrees.  Cook sausage in a large, deep skillet until brown.  Remove from skillet and drain over paper towel.  Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft.  Stir in pumpkin, stock and sage.  Add salt.  Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly.  Turn off heat.  Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside.  Top with grated cheese.  Bake for about 30-35 minutes, until top is golden brown.