Pumpkin Turkey Mac

Adapted from www.momadvice.com Creamy Pumpkin Pasta

I found this recipe on Pinterest and thought it looked fabulous!  So as usual, I made it my own :)  Thanks to Amy at MomAdvice for giving me the idea! 


1 tbsp minced garlic or 2 garlic cloves
2 tbsp olive oil
1 pound package of Spicy/Hot Italian Turkey Sausage (removed from its casing)
1 can pumpkin puree (not Pumpkin Pie mix)
1-2 cups chicken or vegetable broth (I used low sodium veggie because it's what I had)
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp pepper
1/4 tsp crushed red pepper
1 tsp sage (I used 2 fresh sage leaves, sliced very thin)
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta (I used GF elbow pasta)

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente, reserve 1/2 cup of the pasta water.  Drain pasta and stir into the pumpkin mixture along with the pasta water,  turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.