Pumpkin and Sausage Penne

Ingredients

• 3/4 cup uncooked penne pasta
• 2 Italian sausage links, casings removed
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1/3 cup white wine or Progresso ® Chicken Broth
• 1 bay leaf
• 3/4 cup Progresso ® Chicken Broth
• 1/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 3 tablespoons half-and-half cream
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage, cinnamon and nutmeg; cook 1 minute longer.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings.

Spaghetti Casserole

An old family favorite, this is perfect for a cold, stormy night. With some garlic bread and a green salad, it's a fantastic meal.

1 8 oz. package spaghetti, cooked and drained
1 lb. hamburger, browned and drained
1-2 jars Spaghetti sauce
1 small carton cottage cheese
1 small carton sour cream
1/2 cup diced onion
Mozzarella cheese

Mix browned hamburger and spaghetti sauce (I like to combine marinara and Alfredo) in a saucepan and simmer for 30 minutes. Mix cottage cheese, sour cream, and onion. Layer spaghetti, cottage cheese mixture, sauce, mozzarella cheese; repeat. Bake at 350 degrees for 30 minutes. Let set 15 minutes before cutting.