Years ago, my husband and I discovered this amazing bacon sausage at Eastern Market in DC. I can’t even tell you them name of the butcher (but I can give you directions!) as neither one of us has ever really checked out the name. Real smart customers, I know.

But people – this sausage is INCREDIBLE. And I hate sausage. Literally am not a fan of it at all. Oh, and bacon – not my favorite protein/fat either. But this concoction of ground pork, diced bacon, spices and whatever goodness is in these pounds of salty, decadent unctuous goodness is unparalleled. In fact, it takes a traditional pumpkin pasta sauce and propels it into the world of Michelin stars, professional chefs, and winning the dinner race – every.single.time.

So read on ladies and gents to see how you too can have a religious experience while eating dinner.

Recipe

• 1-1.5 lbs bacon sausage (this is the piece de la resistance); ground turkey, ground pork, or even ground beef
• 1 15 oz can of pumpkin
• 1 cup chicken broth/stock
• 1/2 cup milk, cream, or half & half
• 1 -2 onions (1 big or 2 small)
• 3 cloves of garlic
• Spices  – add as much or as little to taste before serving
  • 3 tbsp cinnamon
  • 2 tbsp cloves
  • 1 tbsp allspice
  • 1 tbsp sage (omit this if you are breastfeeding as it can dip milk supply)
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
• 1 lb pasta – cooked and drained
• Parmesan cheese – for serving

Brown sausage in a high-sided skillet (ideally enough to hold the sauce as well). Dice the onions and add to the pan. Once they are translucent and beginning to sweat, mince the garlic and toss in. Stir and cook until fragrant (about 1 minute). If you need to de-glaze the pan, add in 1/4 cup white wine or water.

Add pumpkin to the pan and stir to combine. Sauce will be extremely thick at this point. Slowly add in chicken broth. Once mixed together, begin adding the spices. The sauce will turn from orange to brown at this point and look speckled. This is totally normal! Simmer for 20 minutes.

Before the sauce is finished, add the 1/2 cup of milk and swirl to combine. This will give the pasta a creamy, velvety finish. Taste-test, and if the sauce needs more spices, add them to taste. I sometimes find the sauce is lacking cinnamon and start with that before moving on to others.

Serve over pasta with a sprinkling of parmesan cheese. If serving at a dinner party, add a crusty french bread, and a small green salad to round out the meal!

Bon Appetit!