Cheesy Pumpkin and Sausage Pasta

This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.

Ingredients

• 1 pound hot Italian sausage
• 0.5 onion, chopped
• 4 cloves garlic, diced
• 1 (16 ounce) package campanelle pasta
• 2 cups chicken stock
• 1 (15 ounce) can pumpkin puree
• 0.5 cup half-and-half
• 0.5 cup cream cheese
• 0.5 cup grated Parmesan cheese, or to taste
• 0.5 teaspoon freshly grated nutmeg
• 1 pinch cayenne pepper
• kosher salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh sage leaves

Steps

1. 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.
2. 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.
3. 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.