So it's finally gotten a little cold here and is feeling a lot more like Fall, I actually don't know if I'm loving it yet but I've definitely started making some more soul warming comfort food. I posted a photo of this pasta dish on my personal Instagram page because it looked too good not to share....and got a lot of requests for the recipe so here it is! Super easy and super good.

You can make your own pumpkin pasta sauce or you can buy the jarred kind I recommend below...either are delicious. And if the idea of pumpkin on pasta sounds like a accidentally spilled some pie filling on my dinner don't worry...this is a completely savory dish despite the pumpkin and the pumpkin pie spice. Even The Big Guy liked this one and he is not a sweet and savory lover nor is he a member of the Pumpkin Spice Army. He did however triple the amount of fresh ricotta that I added but he's Italian and fresh ricotta is one of the things that make life worth living.


{serves 3-4 dinner portions}

1 pound spaghetti
1 1/2 - 2 cups tuscan pumpkin sauce
       (recipe below or use store bought Cucina Antica Pasta Sauce Tuscany Pumpkin Pasta Sauce)
6 sweet italian sausage links
3 generous handfuls fresh arugula
1 cup of fresh ricotta
1/2 cup grated parmesan
good olive oil for drizzling

Cook the pasta according to package directions in heavily salted should taste like the sea. While your pasta is cooking, fill a frying pan half way with water and place the sausage in it, boil on high heat flipping once until the sausages are cooked through. Drain the water from the frying pan and brown the sausages on all sides. Set aside to cool, then slice on the diagonal.

Drain the pasta when it's al dente and place back in the pot it was cooked in. Add just enough pumpkin sauce to coat the noodles but do not drown it in sauce, you will not need the whole recipe below for this dish. Stir in the sliced Italian sausage and parmesan cheese, lastly add the fresh arugula. Plate your pasta and top with a about a quarter cup of fresh ricotta, drizzle with a really good olive oil and salt and pepper. Serve with grilled bread for a really rustic fall meal.

Tuscan Pumpkin Sauce

32 ounce can of pumpkin puree
1 jar of really good tomato sauce
a yellow onion
3 cloves of garlic
1/2-1 cup of stock (vegetable or chicken)
1/2 cup heavy cream
1/2 tablespoon ground sage
1/4 tablespoon pumpkin pie spice
olive oil
salt and pepper

I start this sauce in the same fashion I start every pasta sauce…heat 1-2 tablespoons of olive oil over medium to medium high heat, add the chopped onion and a pinch of salt. Cook until the onions are translucent but not carmelized or browned. Add the garlic to the pot and stir until it becomes fragrant…30 seconds. Add the pasta sauce, pumpkin and herbs stirring to combine. Season with salt and pepper and add a ½ cup stock (or more if your sauce is very thick) Keep in mind you do want the sauce to be thick so it coats the spaghetti not slides off so go easy here.

Simmer sauce for 15 minutes on medium heat, stirring to prevent burning. Add the cream (or I’ve even used half and half) just before taking it off the heat. Salt and pepper to taste.

This makes a lot of sauce so you can freeze it for another dinner or make a baked pumpkin ziti and freeze that or if you are feeling adventurous I've got a delicious pumpkin pizza recipe for you later this week!