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is made from fresh plum tomatoes that are cooked down with garlic and herbs. The light fresh taste and texture goes well with the heartiness of the beans. We suggest white beans—cannellini, navy or great northern—but use kidney or garbanzos if that floats your legume boat.

For the sauce: 2 tablespoons olive oil

6 cloves garlic, minced

2 pounds plum tomatoes, diced medium

¼ cup dry white wine (or vegetable broth)

½ teaspoon dried thyme

½ teaspoon dried oregano a few dashes fresh black pepper

1 teaspoon salt

16 oz can white beans, washed and drained

½ pound small tube pasta, like penette or tubetti, or even small shells

BRING a pot of water to boil for the pasta and preheat another large pan over medium heat. Add the oil and garlic to the large pan and sauté for about 1 minute, until garlic is fragrant. Add the tomatoes, wine, thyme, oregano, black pepper and salt. Bring to a boil, then lower to medium heat until the tomatoes are broken down and sauce is reduced and thickened, about 20 minutes. Meanwhile, add pasta to the water and cook according to package directions. Once the sauce is thickened, simmer on low heat to keep warm. Drain pasta and set aside. When sauce is finished, add the beans and pasta and use a pasta spoon to mix. Serve when pasta and beans are heated through, about 3 minutes.

PUMPKIN BAKED ZITI WITH CARAMELIZED ONIONS AND SAGE CRUMB TOPPING

SERVES 6 TO 8

TIME: ABOUT AN HOUR

This is a rich and creamy baked pasta casserole that blends the best flavors that fall has to offer. The pumpkin is subtle but sweet caramelized onion and a hint of nutmeg complement it nicely. Serve alongside some lightly braised chard or a simple arugula salad. Don’t forget to tell your dinner companions that ziti means “bridegrooms” in Italian, then sit back smugly in your seat, satisfied with your foodie knowledge. They probably won’t even hear you because they’ll be too busy digging in.

➣If you’ve never made homemade bread crumbs before, try it today, as store-bought crumbs won’t have the same crunchy texture. It really makes a difference in this recipe—the top layer of crumbs contrasts wonderfully with the chewy, rich bottom layer of pasta. Simple tear up your old bread and process in a food processor until you get coarse crumbs.

¾ pound uncooked ziti or penne pasta

2 onions, sliced very thinly

3 tablespoons olive oil

1 recipe Cashew Ricotta (page 206)

1 tablespoon brown sugar

¼ teaspoon ground nutmeg

White pepper and cayenne

2 cups pureed pumpkin, or 1 (15-ounce) can pumpkin puree (don’t use pumpkin pie mix)

¼ cup vegetable broth

Sage bread crumbs: 2½ cups bread crumbs, preferably fresh and home-

made (made from about half a baguette or four dinner rolls)

⅓ cup walnut pieces, chopped in a food processor until resembling coarse crumbs

¼ cup nonhydrogenated vegan margarine

2 teaspoons dried, rubbed sage

1 teaspoon dried oregano leaves

½ teaspoon ground paprika

Salt and freshly ground black pepper

PREHEAT THE oven to 375°. Lightly grease a 9 × 11-inch lasagne-type baking pan with olive oil, or use two smaller pans.

Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water, and drain again. Set aside.

While the pasta is cooking make the caramelized onion:

Preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Sauté the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.

Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth, and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.

Make the sage bread crumbs:

Melt the margarine in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes.