Farfalle Pasta with Sausage, Pumpkin and Sage


1 lb. Farfalle or any short pasta

1 teaspoon extra virgin olive oil

¾  lb. Sweet Italian Sausage either ground or links cut into small pieces

1/2 cup finely diced yellow onion

¼ teaspoon salt

1 cup canned Pumpkin Puree 

8-10 Sprigs of fresh sage cut in a chiffonade or small strips

1 ½ cup chicken stock

3/4 cup half and half or whole milk

1/4 teaspoon pepper

1/2 cup grated Parmesan Cheese

 

Cook pasta according to directions.  Drain the pasta well.

In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes. 

Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.  

Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine.  Add pasta and cook together for 2 minutes stirring occasionally. Turn the heat off and Top with Parmesan cheese.  Serve immediately with more Parmesan.

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