Creamy Pumpkin Pasta

We have substituted carrot puree and butternut squash puree very successfully.

2 garlic cloves
2 T olive oil
1 lb. package of Sweet Italian Turkey Sausage (casings removed)
2/3 c - 2 c pumpkin puree, depending on personal taste
1 can chicken broth
1/4 c half & half
1/2 c sour cream (low fat or fat free)
1/4 t nutmeg
1 t salt
1/4 t pepper
1 t sage
2 T fresh parsley, minced
1/4 c Romano cheese, shredded
1 lb. penne or rotini pasta

In a large skillet saute 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.

Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, 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 sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.