Pumpkin Sausage Pasta
This recipe feels like Fall to me - even though it is still 100 degrees outside!
1 lb. mild Italian sausage (casings removed if using links)
1 1/2 - 2 cups pumpkin puree
1 14oz. can chicken broth
1/2 cup sour cream
1 cup half and half
1 tsp. minced garlic
1/2 tsp. sage (I don't really love sage - so I use sage flavored breakfast sausage and it works great)
salt and pepper
1 pound pasta (I like celantini or some other bigger pasta)
grated parmesan cheese
Cook pasta as directed.
Cook sausage until completely brown. Then add in the rest of the ingredients - stirring well to mix everything. It will be a little bit soupy - simmer for 8 - 10 minutes to thicken and reduce.
Serve over pasta and add some grated parmesan cheese.