Ingredients

The following ingredients have 6 Servings
  • 1 pound dried ziti, rigatoni or penne pasta
  • 1 (15-ounce) container of whole milk ricotta
  • 1 egg (slightly beaten)
  • ½ cup freshly grated Parmesan
  • 1 pound fresh chorizo (allow to sit in room temperature for 30 minutes)
  • 1 onion (chopped)
  • 3 garlic cloves (minced or grated)
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 1 (15-ounce) can of pumpkin purée
  • ¼ cup chopped fresh sage (plus more for garnish)
  • 1 teaspoon salt
  • Dash or two of ground cinnamon
  • 2 cups shredded fontina

Instruction

  • Heat oven to 350 degrees. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  • Meanwhile, mix together the ricotta, egg and Parmesan until well combined in a small bowl. Set aside.
  • Heat a 12-inch cast-iron skillet over medium heat on the stove. Add the chorizo and cook until browned, about 10 minutes. As the chorizo cooks, use a wooden spoon to break up the chorizo. Once browned, remove chorizo from pan and leave a tablespoon or two of grease in the skillet.
  • Add the chopped onion to the skillet and cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, constantly stirring.
  • Pour in the chicken stock and heavy cream. Add the pumpkin puree and stir until it becomes one cohesive sauce. Stir in the fresh sage, salt and cinnamon. Bring to a simmer.
  • Stir in the reserved pasta and chorizo. Spread the ricotta mixture on top of the pasta and then top with fontina. Bake in the oven until bubbling, about 20 minutes. If your skillet is not oven safe, first pour the pasta into a baking dish, top with ricotta and proceed with the rest of the directions. See below for make-ahead instructions.
  • Once finished baking, allow the ziti to set for 10 minutes. Top with more fresh sage and serve. Enjoy!