The Recipe

INGREDIENTS

• 1 TBSP evoo

• 1/2 cup diced yellow onion

• 16 oz sweet italian chicken sausage (or turkey)

• 3 cloves minced garlic

• 1 1/4 cup chicken stock

• 1/2 cup white wine

• 1 cup canned pure pumpkin

• 1/3 cup fat free half and half

• 1/3 cup fresh grated parmesan

• 6 oz baby spinach

• 1/2 pound rigatoni pasta

• 1/2 tsp ground sage

• 1/3 tsp ground nutmeg

• 1/4 tsp crushed red pepper flakes

• salt & pepper to taste

INSTRUCTIONS

1. Heat onion in olive oil in large skillet over medium heat. Add onion and cook for 5 minutes, until starting to soften. Add in sausage and cook until no pink remains. Add garlic and cook for one minute

2. Season meat mixture with sage, salt, pepper, red pepper and nutmeg

3. Add in chicken stock, wine, pumpkin & cream. Bring to simmer, reduce hear and cook for 10 minutes on med-low heat, stirring frequently

4. While sauce is simmering, cook pasta according to package directions and drain

5. Stir in spinach and cook until wilted, about 2 minutes. Add in grated parm and stir to combine6. Add in drained pasta to the sauce and stir to coat