Pumpkin & Sausage Pasta

 Another pumpkin recipe.  I love fall cooking!

Ingredients

• 2 TBS olive or avacado oil
• 1 lb ground sausage (I like spicy)
• 3 cloves of garlic, minced
• 1 white onion, finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 c vegetable broth
• 1 (15oz) can pumpkin purée
• 1/2 c heavy cream
• 1/2 tsp ground nutmeg
• salt and pepper
• 1 lb. mini (or regular) penne pasta


Directions

1. Brown the Sausage: Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once hot, add the sausage and brown it until fully cooked. Transfer the sausage to a paper towel-lined plate to drain excess fat.

2. Sauté the Vegetables: Carefully drain the fat from the skillet and return the pan to the heat. Add the remaining tablespoon of olive oil, then add the minced garlic, red pepper, yellow pepper, garlic and onion. Sauté until the vegetables are tender, about 5-7 minutes.

3. Make the Sauce: Pour in the vegetable broth and add the pumpkin. Stir to combine, bringing the mixture to a bubble. Return the browned sausage to the pan, reduce the heat, and stir in the heavy cream.

4. Season the Sauce: Season the sauce with nutmeg, salt, and pepper to taste. Let it simmer for 5 to 10 minutes to thicken.

5. Cook the Pasta: While the sauce simmers, cook the pasta. Once done, drain the pasta.

6. Combine: Return the drained pasta to the pot. Pour the sausage and pumpkin sauce over the pasta and stir to combine.

7. Serve: Top with grated Parmesan cheese and enjoy!