Prep Time: 30 Min
16 ounces Penne pasta 1 pound Italian sausage 1 medium onion; diced 1 tablespoon garlic; minced 2 ½ cups chicken broth 12 ounces pumpkin puree 2 teaspoons Italian seasoning 1 tablespoon sage 1 teaspoon black pepper ½ teaspoon salt ½ block cream cheese ¾ cup heavy whipping cream 1 ½ cups parmesan cheese 8 fried sage leaves
Cook Time: 30 Min
Set your oven to 375° F. Brown your sausage and set aside. Sauté your onions and garlic. Add the cooked sausage, broth, pumpkin, Italian seasoning, sage, pepper and salt. Simmer and reduce.
Whisk in the cream cheese, cream, and part of the Parmesan cheese until thickened. Do not heat too long or your sauce will separate and become oily.
Add your partially cooked noodles* to the sauce. Pour into your baking pan, top with the parmesan cheese. *note, your noodles should only be boiled for 8 minutes.
Cover with aluminum foil and bake for 25 minutes then uncovered for an additional 10 minutes. Allow to cool for 10 minutes before serving. Top with fried sage.