Cheesy Pumpkin and Sausage Pasta

Name: Cheesy Pumpkin and Sausage Pasta
Total time: 40
Yield: 6
Ingredients: 1 pound hot Italian sausage; ½ onion, chopped; 4 cloves garlic, diced; 1 (16 ounce) package campanelle pasta; 2 cups chicken stock; 1 (15 ounce) can pumpkin puree; ½ cup half-and-half; ½ cup cream cheese; ½ cup grated Parmesan cheese, or to taste; ½ teaspoon freshly grated nutmeg; 1 pinch cayenne pepper; kosher salt and freshly ground black pepper to taste; 1 tablespoon chopped fresh sage leaves

Recipe by Ms. Chef Esh from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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1 pound hot Italian sausage
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½ onion, chopped
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4 cloves garlic, diced
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1 (16 ounce) package campanelle pasta
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2 cups chicken stock
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1 (15 ounce) can pumpkin puree
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½ cup half-and-half

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½ cup cream cheese
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½ cup grated Parmesan cheese, or to taste
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½ teaspoon freshly grated nutmeg
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1 pinch cayenne pepper
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kosher salt and freshly ground black pepper to taste
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1 tablespoon chopped fresh sage leaves

Instructions

Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.