Creamy Pumpkin Pasta

2 garlic cloves

2 tbsp olive oil

1 pound package of Sweet Italian Turkey Sausage (removed from its casing)

2 cups pumpkin puree

1 can chicken broth

¼ cup heavy cream (I substituted with half & half to cut down on the calories)

½ cup sour cream (low-fat or fat free)

¼ tsp nutmeg

1 tsp salt

¼ tsp white pepper

1 tsp sage

2 tbsp fresh parsley, minced

¼ cup Romano Cheese, shredded

1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet (I put it into the serving bowl we were going to use that evening, to cut down on dishes). Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the cream and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Roman and more parsley.

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