Author: Petit Jean Meats
1 small Onion
2 cloves Garlic
2 Tbs Salted Butter
2 cups pure canned Pumpkin
2 cups Chicken Broth
¼ cup Half and Half
½ cup Sour Cream
½ Tsp Nutmeg
1 Tsp Salt
¼ Tsp White Pepper
2 Tbs minced fresh Italian Parsley
¼ cup shredded Parmesan Cheese
1 pound Penne Pasta
1.) Saute onion and garlic in butter, over medium heat in a large skillet
2.) Whisk in pumpkin, broth, half and half, sour cream and seasonings.
3.) Simmer 10 minutes, stirring occasionally.
4.) Chop or Grind sausage into desired consistency.
5.) Heat in skillet 5-10 minutes, until lightly browned.
6.) Boil pasta in salted water until al dente.
7.) Drain and stir into pumpkin sauce.
8.) Simmer 2 minutes, or until thick.
9.) Stir in most of the parsley and sausage. (Reserve some for garnish if desired.)