Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 pound extra lean sausage
  • 2 teaspoons garlic (minced)
  • 1 medium onion (finely chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 2 cups chicken broth
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper
  • 1 pound penne pasta
  • Freshly grated Parmesan cheese

Instruction

  • Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
  • Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
  • Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
  • Season the sauce with the nutmeg, salt and pepper, to taste.
  • Simmer mixture 5 to 10 minutes to thicken sauce.
  • Cook the pasta according to the package directions and then drain.
  • Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
  • Top the pasta with Parmesan cheese and enjoy.