1) Cut 1 SugarPie Pumpkin in half, scoop out the seeds, peel it and dice into pieces.
2) Bring a large pot of water to a boil, salt water, and boil Pumpkin until it is soft(like potatoes, a knife or fork should go in and out of the flesh easily, save about a cup of the boiling water before draining your Pumpkin.
3) Drain Pumpkin, and in the same pot you boiled the Pumpkin in, use an Emerson Blender to smooth it out, heads-up, if you don't have an Emerson Blender, you can use a Potato Masher, put your Pumpkin and a small amount of the boiling water into a blender, and blend in batches, or even a hand held mixer will work.
4) The Sugar Pie Pumpkin Puree should yield about two cups depending on the size of the Pumpkin.
5) Set puree aside.
6) To a large pan, add Two Tablespoons of Olive Oil and preheat to Medium High Heat.
7) Chop a small onion while Olive Oil is preheating, two cloves of Garlic, and two teaspoons of Thyme.
8) Add Onion and Garlic to the heated Olive Oil and cook until the Onion is translucent and Garlic is fragrant, add the Thyme.
9) Pinch in Sweet Italian Sausage(or hot Italian Sausage, depending on your taste) all around the pan(careful when you do this, you don't want to get spattered with hot Olive Oil.)
10) Once Sausage is cooked, add the Pumpkin Puree(you can also use a can of Pumpkin Purree if you wish, but I've always tried to use the fresh vegetable in my recipes, it tastes sweeter to me), and stir to combine all the ingredients and to reheat the Pumpkin.
11) Add half a cup of Heavy Whipping Cream to the pan, and adjust seasonings to your liking at this point.
12) Drain Pasta, and combine into the sauce, ENJOY!
1) You can use Whole Wheat Penne, or regular Penne, or even Penne with lines would be great too, cook it according to its package directions.
NOTE--> I ended up not using the Parsley in this recipe.
Recipes Done By Delfina