Fancy mac and cheese, please.
I am freaking out (dramatically) about how good and how easy this dinner was.
12 oz pasta
2 T olive oil
Chicken Sausage, sliced (I found Applewood Smoked with Gouda)
1 C Pumpkin Puree
1 C Heavy Whipping Cream
Fresh Sage, chiffonade
1/2 t red pepper flakesh
8 oz Fontina Cheese, shredded
Salt and pepper to taste
Boil pasta according to package directions. Reserve at least a cup of the pasta water before draining.
In a large pot or dutch oven, brown the sliced sausage in the olive oil and then remove with a slotted spoon to a bowl.
In the drippings from the sausage, add the pumpkin, cream, most of the sage, red pepper flakes, fontina and the drained pasta. Give this a very heavy pinch of both salt and pepper. Add as much of the reserved pasta water as you need to make this gooey and creamy.
I garnished with a little bit of reserved sage and fontina cheese.