1 lb. pasta noodles, any shape you like, cooked until al dente
2 drizzled olive oil
1/2 lb. sweet italian turkey sausage
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon ground sage
2 cups chicken stock
1 cup canned pumpkin
1/2 cup fat free half and half
2 pinches cinnamon
3 pinches ground nutmeg
salt and pepper
1. Cook pasta in a large pot of boiling water. Cook until al dente. Drain.
2. Meanwhile, in a deep pot over medium heat drizzle 1 tablespoon oil and brown the sausage in it. Remove to a paper towel to drain. Add another drizzle of oil and saute the onion and garlic 5 minutes, till soft and sweet. Add sage, and 1 cup chicken stock to pot. Reduce liquid 2 minutes. Add the other cup of stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, slat and pepper. Simmer 5 minutes.
3. To serve, return the drained, cooked pasta to pot you cooked it in. Pour sauce over noodles. Toss pasta and sauce over low heat for so pasta can absorb flavors. Serve with french bread and steamed broccoli to have a yummy meal.