Pumpkin Baked Ziti

ingredients

Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons’ version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons’ version)
1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons’ version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons’ version)

1
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
2
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
3
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.
4
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Source: Diane