• 8 ounces (250g) dried penne
• 1 pound (454g) sage & onion sausage, removed from its casings*
• 2 tablespoon (30ml) olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• ¾ cup (180ml) chicken broth
• ½ cup (120ml) heavy cream
• 4-6 sprigs fresh sage leaves, finely chopped
• ½ teaspoon (2.5) ground nutmeg
• ½ teaspoon (2.5) crushes red pepper flakes
• 1 - 14.5 ounces (398ml) canned fire roasted tomatoes
• 2 cups (450g) pure pumpkin puree
• 1 cup (90g) Parmesan cheese, grated
• 2 cups (224g) Fontina cheese, grated
• Salt and Pepper

• Garnish: 3 fresh sage leaves
  

Preheat the oven to 400°F (205°C).

Cook the pasta according to package directions.  Drain and set aside.

In a 10 inch cast iron skillet, add 1 tablespoon (15ml) olive and heat to medium/high.  Add the sausage meat and cook until browned.  Remove sausage and any excess fat from the skillet. Set aside.

Add 1 tablespoon (15ml) of olive oil to the pan.  Add the onion and sauté until soft then add in the garlic and cook for 1 minute.   Add the chicken broth to deglaze the pan.  Stir in the heavy cream and then add the tomatoes, pumpkin puree, sage leaves, nutmeg and red pepper flakes.  Bring to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.  Add 1/2 cup (45g) Parmesan and 1 cup (112g) Fontina cheese.  Stir until fully melted.  Add in the sausage, followed by the pasta.  Combine until fully blended.  Scatter 1 cup (112g) of Fontina Cheese evenly over the top, then cover with 1/2 cup (45g) of Parmesan.

Bake uncovered for 20 minutes until the top is golden.

Remove from the oven and garnish top with fresh sage leaves.

*Chef’s Note:  If sage & onion sausages are not available substitute with mild or hot Italian.