Let me just start this off by saying that after taking his first bite, Sean stopped and said “Baby, this is ballin’.” So… yeah. I’d say we have a winner here.
Oh, yeah. And sorry I’m not sorry that this contains pumpkin ;).
This recipe is adapted from Leave a Happy Plate.
- 1 box short cut pasta (I used rigatoni)
- 1 tbs olive oil
- 1 large white onion, halved and sliced thinly into half moons
- 1-2 tsp fennel seeds
- 1/2 lb ground sausage
- 1/2 cup plain Chobani Greek yogurt
- 1 cup pumpkin puree
- 2/3 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 cup shredded parmesan cheese, plus a little more for topping
Preheat your oven to 350 degrees F.
Cook the pasta according to the directions on the package, minus 1 minute. Drain and set the cooked pasta aside.
While the pasta is cooking, heat a large oven-safe skillet/pan/dutch oven on the stovetop over medium-high heat. Add the sausage and cook until browned, crumbling as you go. Remove the sausage from the pan and allow it to drain on a paper towel-lined plate.
Add the olive oil to the pan. When the oil is nice and hot, add the sliced onions and fennel seeds. Sauté the onions until they are softened.
While the onions are cooking, combine the yogurt, pumpkin, heavy cream, chili powder, and cheese in a mixing bowl.
Mix the pasta, onions, and sausage in the pan. Pour the yogurt/pumpkin mixture over the top and stir until everything is nicely coated.
Top with some more parmesan cheese, and bake uncovered for 20 minutes.