Pumpkin and Sausage Baked Pasta

Pumpkin and Sausage Baked Pasta
Serves 4-6

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese

Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.