- 1 Tablespoon olive oil
- 1/2 Cup chicken apple sausage, crumbled
- 1 small onion, diced
- 1/2 Cup cup pumpkin puree
- 1/2 Cup chicken stock
- 3 Tablespoons heavy cream
- 1/2 Cup Parmesan
- salt and pepper, to taste
- parsley, for garnish
Place a pot of salted water over high heat to boil.
Meanwhile, place oil and sausage in a medium-size pan to cook for about 3 minutes. Add onions and cook until soft and translucent.
When the water is boiling, add pasta to boiling water and cook until al dente.
While the pasta is cooking, add the pumpkin puree and stock and stir into the sausage and onions. Let it thicken slightly, and then add in the heavy cream.
Next, add cooked pasta to the sauce and mix; thin with more cream or pasta water if necessary. Add Parmesan and stir; season with salt and pepper as needed, then garnish with parsley leaves and serve.