Sausage & Pumpkin Pasta
1 box pasta (farfalle or rotini work best, and I use Bio Naturae gluten free rotini)
6 links hot Italian-style turkey sausage (casing removed and crumbled)
1 Tbsp olive oil
1 medium sweet onion, chopped
1 Tbsp garlic, minced
1 cup low-sodium chicken broth
1 cup dry white wine
1 cup pumpkin puree, or puree of other like hard squash (make your own!)
1 1/4 tsp dried, rubbed sage
1/2 tsp garlic powder
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
1 Tbsp fresh parsley, chopped
Cook pasta to package directions.
In a skillet, heat olive oil over medium high heat. Add in crumbled sausage and onion. Once sausage begins to brown add in garlic. Once sausage is cooked through and browned on the outsides, deglaze pan with chicken broth and wine. Bring liquid to a light simmer and stir in pumpkin, sage, garlic powder, salt and pepper. Cook for an additional minute or two, just enough to thoroughly heat the pumpkin. Remove from heat and stir in parsley. Toss with pasta to serve.