Ingredients for - Pasta with Sausage and Pumpkin Cream Sauce

1. Bow-tie pasta 1 (16 ounce) package
2. Extra-virgin olive oil 1 tablespoon
3. Bulk sweet Italian sausage 1 pound
4. Extra-virgin olive oil 1 teaspoon
5. Onion, finely chopped 1 medium
6. Garlic, chopped 4 cloves
7. Dry white wine 1 ¼ cups
8. Rubbed sage 1 ½ tablespoons
9. Chicken stock 1 ½ cups
10. Canned pumpkin 1 ½ cups
11. Half-and-half ¾ cup
12. Ground cinnamon ½ teaspoon
13. Ground nutmeg ¼ teaspoon
14. Salt and ground black pepper to taste ¼ teaspoon

How to cook deliciously - Pasta with Sausage and Pumpkin Cream Sauce

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2 . Stage

Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.

3 . Stage

Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.

4 . Stage

Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.

5 . Stage

Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.