Serve with crusty bread.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO (twice around the pan) and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan and add the mushrooms, garlic, and onions to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and vegetables and deglaze the pan with the wine. Add the chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate; it’ll be thick. Stir in the cream, sage, nutmeg, and cinnamon and adjust the salt and pepper. Reduce the heat to low.
Step 3
Add salt and the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the pumpkin mixture. Top with the cheese and chives.
