Pasta with Italian Sausage and Pumpkin Sauce

1. Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion translucent, about 5 minutes.

2. Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.

3. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.

4. Pour sausage and pumpkin mixture over pasta. Place over medium-high heat; gently stir until heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Cook's Note:

Use 1 cup of sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.