Here again you can add in up to 1 pound Italian bulk sweet sausage, cooked and crumbled, and this becomes a hungry-man (or -woman) supersize meal!

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　3 to 4 garlic cloves, chopped

　　1 large head cauliflower, cut into florets

　　1 cup chicken stock or broth

　　Salt

　　1/2 pound cavatappi (hollow corkscrew pasta) or other shaped pasta

　　1 cup pumpkin purée (found on baking aisle; careful not to get pie filling)

　　1/4 cup cream or half-and-half (eyeball it; a generous turn of the pan)

　　1/2 cup grated Parmigiano-Reggiano (3 handfuls, plus more to pass)

　　A generous grating of fresh nutmeg

　　Freshly ground black pepper

　　3 tablespoons chopped fresh sage leaves (4 or 5 sprigs)

　　

Step 1

Preheat a large skillet (choose one with a tight-fitting lid) over medium heat. Add the EVOO and garlic and cook for 1 minute. Add the cauliflower and turn to coat in EVOO. Add the chicken stock and bring up to a boil. Place the lid on the pan and simmer the cauliflower for 15 minutes, or until very tender.

　　

Step 2

Place a pot of water on to boil for the pasta. Put a lid on it and it will come up faster. Add some salt to season the water and add the pasta, cooking al dente, with a bite to it.

　　

Step 3

When the pasta is cooked and the cauliflower florets are very tender, remove the lid from the cauliflower and stir in the pumpkin purée and cream. Heat through, then drain off the pasta and add it to the cauliflower and pumpkin. Add the cheese, nutmeg, pepper, and sage. Toss, then season with salt to taste. Serve with extra cheese to pass at table with the Harvest Salad alongside.

　　Rachael Ray's 30-Minute Get Real Meals