3/4 c. chopped onion
1 T. minced garlic
1 t. red pepper flakes
2 T. oil
1 15-ounce can pumpkin puree
1 c. chicken stock
2 t. chopped fresh sage leaves
2 t. salt
1/3 c. heavy cream-{omit for lighter version}
1 lb. ziti pasta, cooked-{1 lb whole wheat ziti}
2 T. chopped fresh parsley leaves
1 T. Italian seasoning
1 c. freshly grated Parmesan-{1/4 c. Parmesan cheese}
Preheat oven to 375. Spray or butter {8} 8 ounce ramekins. Cook sausage in a deep, large skillet over medium heat about 8 mins. Remove to drain on paper towels. Discard any fat in excess of 2 T. Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook stirring occasionally until soft; about 3 mins. Stir in pumpkin, chicken stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 mins. Stir in cream and sausage. Simmer until sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the pasta mixture between the 8 ramekins. Sprinkle the tops with Parmesan cheese and bake for 35 mins until topping is golden brown.
