Pumpkin Sausage Pasta
1 pound pasta (we always use whole wheat rigatoni…you use what you have on hand)
1 pound pork sausage (or use chicken or turkey sausage…it’s yummy either way)
3 garlic cloves, chopped
1 onion, chopped
1 cup chicken broth
1 cup of pumpkin (not pumpkin pie filling, just good old Libby’s canned pumpkin)
freshly grated Parmesan cheese…as much or as little as your family likes
Extra Virgin Olive Oil, Salt and Pepper…of course!
Bring one large pot of water up to a boil for your pasta. Drop pasta in and cook 5-7 minutes depending on how done you like your pasta.
In another large skillet, heat a tablespoon of olive oil over medium-high heat. Brown and crumble the sausage. After sausage has browned, add in onion and garlic and saute 4 to 5 minutes. Once sausage and onion mixture is sauteed, pour in chicken broth to de-glaze your pan. Lower heat to low and let chicken broth simmer 2-3 minutes. Stir in your pumpkin and heat through about 3 minutes.
Drain your pasta and add to sausage pan. Stir in your cheese and that’s it!