Crispy sausage, a little kale, lots of sage and garlic with ricotta and pumpkin swirled in to create this lusciously delicious sauce. Toss in some freshly cooked tortellini and you have the perfect fall dinner. So darn good!

INGREDIENTS – serves 2

1 pkg tortellini (I like cheese for this but use whatever you like)

1/2 lb hot sausage
2T olive oil – optional
4 garlic cloves, minced
1 1/2t sage
1/4t thyme
Pinch red pepper flakes – optional
1-2c kale, finely chopped (or 3-4c spinach)
1/2c reserved pasta water
1/4c ricotta
1/4c pumpkin puree
1/4c parmesan

INSTRUCTIONS

Bring a pot of salted water to boil, cook tortellini to package instructions, reserving 1/2c of the pasta water before draining.

Brown sausage in olive oil (if you know your sausage is sure greasy you can skip the olive oil). Add garlic, sage, thyme and red pepper flakes, stir until fragrant then stir in the kale with a little pinch of salt and pepper. Allow to cook, stirring occasionally until the kale is tender. Turn off the heat, pour in the pasta water then stir in ricotta and pumpkin until smooth. Dump the tortellini in, sprinkle parmesan over the top then stir until the pasta is coated in sauce and the parm has melted in.

Finish with a little extra parm.

ENJOY!