Bavette Pasta with Pumpkin and Sausage

Cooking time 20 minutes

4 Tablespoons extra virgin olive oil, divided

1 small onion, diced

20 ounces pimpkin, peeled, seeded and diced (or butternut squash).

salt and freshly ground pepper

2 Tablespoons heavy cream plus extra

8 ounces italian sausage, casings removed, crumbled

1 pound bavette pasta (or fettuccini or linguini)

1/4 cup freshly grated parmigiano-Reggiano

In a skillet over medium heat, warm 2 tablespoons of the olive oil. Add the onion and sauté until soft. Add the pumpkin, season with salt and pepper, cook until tender, about 10 minutes. transfer to a food processor or blender, add the cream and purée until smooth and creamy, adding more (!) cream if necessary.

Bring a large pot of water to boil.

In a large skillet, warm the remaining olive oil and add the sausage. Sauté until cooked through. Add salt and pasta to the water and cook until al dente. Drain and add to the skillet with the sausage. Add the pumpkin and Parmigiano, toss and serve.

SERVES 4 (and them some. . .) I did this all in the same skillet deglazing with some white wine after the pumpkin and added that liquid to the processor ( and it still needed more cream, a very thick puree. . .)