What's for Dinner?

This is deffinitely more of a fall meal, but I had some canned pumpkin in my cabinet that I felt like using. It doesn't look like much, but it's jam packed with flavor!

Pumpkin Penne

Ingredients
1 pound of sweet italian sausage links, cuts into bite sized peices
1 small-medium chopped onion
4 cloves of minced garlic
1 teaspoon of red pepper flakes
1 cup of chicken broth or 1 cup of boiling water and 1 chicken bouillon cube
1.5 teaspoons of garlic salt
1/2 cup of condensed milk
1 can (15 oz) can of pumpkin puree
1 tablespoon of olive oil
1 lb box of penne pasta
2 tablespoons dried parsley
approx. 1/2 cup of parmesan cheese as topping

Directions
Preheat oven to 350 degrees. Spray or grease casserole pan.

Follow directions on the penne box to cook pasta. Drain and set aside.

Cook sausage links in a frying pan until juices run clear or an internal temperature of at least 170 degrees has been met. There shouldn't be much for drippings more than a couple tablespoons, if there is drain until you have only 1-2 tablespoons in the pan. Take the sausage and put aside to cool.

Add a tablespoon of olive oil to the frying pan. Add the onion, garlic and red pepper flakes and cook until softened, stirring so as not to burn. Add pumpkin, chicken stock and garlic salt and mix together. Allow to simmer for a few minutes. Stir in the condensed milk.

Chop up the sausage into bite sized pieces and add to the pumpkin mixture. Add pasta and parsley to the mix and stir. Pour into casserole baking dish, sprinkle liberally with parmesan cheese and bake for about 25-30 minutes.