Creamy Pumpkin and Sage Pasta

This quintessential fall dish was perfect for our gathering with friends on Halloween. (note: you canot cook this AND hand out candy.. so we ate a little bit later.) The pumpkin and sage as such a classic combination, as well as the spice of the sausage.

1 pound fresh pasta (or dried if not available)
1 lb sausage
2-3 shallots, chopped (or 1 large onion)
4 tbsp sage, chopped, divided
2 cloves garlic, minced
1 cup pumpkin puree
1 cup chicken broth (more may be needed)
1 bag fresh spinach, sautéed and drained (or 1 box frozen, defrosted, squeezed dry)
¼ tsp nutmeg
½ cup half & half or heavy cream
salt and pepper to taste
Parmesan, freshly grated

Directions:
Cook pasta according to the directions, reserving pasta water for the sauce. (make sure not to cook past al dente since it will heat in the sauce later.)

In a large skillet, cook sausage. Set cooked meat aside in a bowl.

In the same skillet, add shallots, 3 tbsp sage and garlic. Sauté for 5 minutes, or just when shallot becomes translucent.

Add 1 cup chicken broth, deglazing the pan by scraping the bits off the bottom.

Add 1 cup pumpkin, and warm through.

Add sausage back into the pan, as well as spinach.

Once warmed through, add 1 cup half & half and ¼-1/2 cup reserved pasta water. Adjust thickness of sauce with the pasta water. (It will thicken up a little more once you add pasta, so better to have it be more runny… or add more water if still too thick after adding pasta.)