Directions

Start some generously salted water boiling in a pot. Saute 0.5-0.75 lb of loose mild or sweet sausage of your choice and about a third of a white onion (roughly chopped) until the onion is soft and meat is cooked or browned to your liking. Remove from the pan and discard excess oil. I used bison bourbon fennel sausage. In an empty pan, add asparagus cut into 1.5" segments, along with oil if necessary. Saute until finished and remove from the pan. Meanwhile, add a pasta of your choice to the water and continue to boil. Short pasta (e.g. ziti) works best, but any will do. Boil until done. Put about 8 oz (half a can) of pureed to the pan, now on medium. Once warm, add about 8 oz milk (I used whole milk) and stir until mixed. Bring to a simmer. Add your pumpkin spices to taste. I used freshly ground nutmeg, ground clove, cinnamon, and ginger, along with salt, onion powder, garlic powder and gochugaru. Continue simmering until desired sauce thickness is achieved. Remember, it will tighten as it cools. Once sauce is done, add sausage mixture, asparagus, grated parmigiano reggiano, and pasta, and toss until homogeneous. Spoon into a wide bowl and sprinkle with roughly chopped toasted hazelnuts or pistachios. Enjoy!