Cheesy Pumpkin and Sausage Pasta Recipe

Heat a large skillet over medium-high heat. Cook sausage in the hot skillet breaking it into crumbles until browned 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent about 5 minutes.

Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta stirring occasionally until firm to the bite 7 to 10 minutes.

Stir chicken stock pumpkin half-and-half cream cheese Parmesan cheese nutmeg cayenne pepper salt and black pepper into the sausage mixture. Cook stirring often until sauce is creamy and thick 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.