This is one of my favorite Fall dishes. I serve it with, or without, the turkey sausage and like it both ways.
To make this #dinnerdoneby9am I fully prepare the sauce (with the sausage, if using) in the morning, refrigerate all day, then reheat and add the cooked pasta just before serving.
-1 lb whole wheat linguine or fettucine, cooked al dente
-1 onion, chopped
-4 cloves garlic, minced
-1 cup chicken broth
-1 (15-ounce) can pumpkin puree
-1 bay leaf
-1 Tbsp brown sugar
-1/4 tsp cayenne pepper
-1/2 tsp dried sage
-1/8 tsp cinnamon
-1/8 tsp nutmeg
-1/2 cup heavy cream
-salt and pepper to taste
-(optinal) cooked, crumbled turkey sausage and/ or parmesan cheese
Saute onion over medium heat until soft (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Stir in chicken broth, pumpkin, bay leaf, brown sugar, cayenne pepper, thyme, cinnamon and nutmeg. Reduce heat to medium low and simmer 5 to 6 minutes to thicken. Stir in heavy cream and heat through. Add pasta into the hot pan of sauce and continue to cook until the noodles absorb the sauce (about 2 minutes). Stir in cooked turkey sausage and/ or shredded parmesan, if using.
