Serves 4 to 6


  • 2 cups Cucina Antica Tuscany Pumpkin sauce
  • 1 tbsp. extra virgin olive oil 
  • 1/2 cup vegetable or chicken stock
  • 1 lb. macaroni or fusilli pasta
  • 1 link andouille sausage or 2 links Italian sausage
  • 3 cups cheddar cheese
  • 2 cups mozzarella cheese
  • 1 cup Parmesan cheese
  • ½ onion, finely chopped
  • 2 tsp salt
  • 1 tsp garlic
  • Pepper to taste
  • Pecorino Romano cheese


Cook pasta al dente, drain and set aside. In a large saute pan, heat oil and add onion, salt, pepper and garlic. Saute until onion begins to turn translucent. Add sausage and saute until sausage is fully cooked (Italian) or slightly browned (andouille). Reduce heat and add stock. Add cooked pasta to the saute pan. Add all of the cheese and stir until cheese begins to melt. Gradually mix in Cucina Antica Tuscany Pumpkin sauce until cheese becomes creamy and sticks to all of the noodles. Top with Pecorino Romano cheese and extra salt and pepper to taste.

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