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1
In a large pot start the water to cook the pasta; once boiling cook pasta till al-dente (not soft) according to package instructions.
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2
In a separate large skillet on medium heat, add the tablespoon of oil, diced onion, and garlic.
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3
Add a pinch of salt to sweat the onion and garlic; when they become softened and translucent add the 1 pound of sausage.
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4
Cook the sausage completely until browned.
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5
If necessary, drain the sausage mixture of excessive oil/grease.
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6
Next, add the can of pumpkin and the chicken stock, mix thoroughly.
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7
Add the sage, oregano, and pepper (crushed red pepper) to the sauce.
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8
Taste and season as desired.
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9
Cook for about 5 minutes to reduce the sauce a bit, then add the 1 cup of ricotta cheese.
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10
Remove from heat.
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11
Once the pasta is completely cooked and drained, add it to the sauce mixture.
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12
Combine completely.
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13
(Its okay for it to look a bit runny, pasta will soak it in once its baked!)
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14
Pour the pasta/sauce mixture into a buttered casserole dish.
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15
Top the casserole with the 1 cup of shredded Parmesan.
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16
Cook at 350 degrees (F) uncovered until bubbly and starting to brown on top; about 25 minutes.
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17
You can low broil the top for about 4 minutes at the end to make it a little browner.
