Pumpkin Sausage Pasta Bake

This can be made the day before and baked off before your event.  Softening the noodles in boiling water helps them keep their shape when the bake - I like to use black squid ink noodles for Halloween, doesn't change the flavor but it makes the dish more festive.  If you don't want to use bratwurst, plain ground pork works well too!

Pumpkin Sausage Pasta Bake

Ingredients

• 1 lb. short pasta
• 4 links sweet onion bratwurst, sliced
• 1 Tbsp. extra-virgin olive oil
• 1 yellow onions, minced
• 4 cloves garlic, grated
• 1/4 cup sherry
• 2 cups chicken stock
• 1 15 oz. cans pumpkin
• 1 cup cream
• 1 tsp. pumpkin pie spice
• 1/2 tsp. poultry seasoning
• 1 bunch sage, julienned
• salt & pepper, to taste
• grated Parmesan, for sprinkling
• 2 Tbsp. butter
• 1/2 cup breadcrumbs

Serves 6 - 8
Cook time: 1 hour 

Bring a kettle of water to a boil; when boiling, pour over pasta to soften, but not cook through.  Melt butter in a small skillet and toast breadcrumbs in butter, set aside when toasted.
Meanwhile, heat a large skillet over medium high heat and saute the brats.   Add shallots and garlic to the pan, saute about 3 minutes; add olive oil if necessary.  Deglaze with sherry and wait for alcohol to cook off.  Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with spices, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Transfer to a 9"x 13" baking dish, top with toasted breadcrumbs, and bake for 20 minutes covered, uncover and bake 10 more minutes.  Give about ten minutes to cool before serving.