2big slices spiral sliced ham [use your leftover holiday ham!]
8oz.pennerigatoni, or any tubular pasta
1cup1/2 and 1/2 creamdivided
1cupcanned pumpkin [not pumpkin pie filling]
1/2tspfreshly grated nutmeg
salt and pepper
4oz.freshly grated Parmesan or Italian blend cheese
Remove casing from sausage and brown, crumble and drain.
Saute onion in reserved sausage drippings and 1 T butter. When onion has caramelized, after 15-20 minutes, add ham and cook for a few minutes.
Add sausage back to skillet and set aside.
Cook pasta in salted boiling water until just barely done. Drain and put into a greased 2 quart baking dish.
Top with meat mixture.
Using the same skillet you cooked the onion and meats, combine pumpkin, chicken broth and 3/4 cup cream. Simmer over medium low heat, stirring to combine.
Add cinnamon and nutmeg, salt and pepper to taste. Add half of the cheese and stir to melt.
Pour sauce over pasta and meat in casserole and gently toss to combine. Drizzle with reserved 1/2 and 1/2. Top with remaining cheese.
Cover and refrigerate for up to two days. Bake covered at 300 for one hour. Serves 6.
There are lots of opportunities to change this up, eliminate the meat for a meatless version, use ham or sausage only, or this would be a great dish to make with leftover turkey too! The pumpkin sauce is dreamy divine~
Keyword fall pasta, ham, Italian sausage, pasta, pasta bake, pumpkin