Spicy Sausage and Squash Rigatoni

I love to make pasta. This is one of my most recent
finds...Sarah Stephenson

1 1/2 cups chicken broth 1/2 lb kabocha or butternut squash, cut into 1 inch pieces 1 lb rigatoni 1 Tbsp olive oil 3/4 lb hot Italian sausage, casing removed 1 large onion, chopped 1 red bell pepper, chopped 2 Tbsp whipping cream 2 Tbsp minced fresh sage 1/2 cup grated Parmigiano cheese Salt and pepper Directions: Bring large pot of salted water to a boil. Meanwhile, bring the chicken broth to a boil in a saucepan over medium- high heat. Add the squash, reduce the heat to medium-low, cover and simmer until the squash is tender, about 10 minutes. While the squash is cooking, add the rigatoni to the boiling water. Reduce the heat to medium and cook until the pasta is tender, yet still firm, about 12 minutes. Heat the olive oil in a deep 12 inch skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it is no longer pink, 3-4 minutes. Add the onion and bell pepper and cook until tender, about 4 minutes. Add the squash with its cooking liquid to the skillet. Drain the pasta and add to the skillet along with the whipping cream and sage. Cook, stirring until just heated through, about 2 minutes. Toss with the cheese and pepper to taste, if desired, and serve. Preparation Time:30 min