Ingredients
- 1 box of medium shell pasta
- 1 lb. Sweet Italian sausage
- 1 medium onion, medium chopped
- 3-4 cloves of garlic, chopped
- 3/4 cup chicken broth
- 6 ounces softened cream cheese
- 1 - 15 oz. can pumpkin puree
- 1/8 teaspoon freshly grated nutmeg
- 1 small bag, frozen chopped spinach
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese (reserve a pinch for garnish)
- 1 cup toasted pine nuts
Preparation
Step 1
In a large skillet over medium high heat, brown the Italian sausage well to get a deep, dark color on it.
-Add the chopped onion and garlic to the sausage and saute an additional 3-5 minutes to soften.
-Add the canned pumpkin, spinach, chicken broth, cream cheese and Parmesan cheese. Stir well to combine.
-Add the nutmeg, sage, thyme, salt and pepper.
-Reduce the heat to low and simmer slowly, stirring occasionally.
-Meanwhile, cook your pasta 2 minutes shy of package directions and drain when completed.
-In a small dry skillet over a medium heat, carefully toast the pine nuts stirring often being careful not to burn.
-Add the drained pasta to the sausage and spinach mixture to stir well to combine all the ingredients.
-Continue to simmer slowly an additional few minutes before plating.
-Right before serving, add the toasted pine nuts and stir.
-To serve, garnish with an additional sprinkling of Parmesan cheese and pine nuts. YUM!!!