Total Time
1hr
Prep 30 mins
Cook 30 mins

A friend shared a similar recipe with me some years back--I have seen it onthis site too. This is how I make it now. My changes substitute lower-fat items but this still tastes rich and delicious. This has become a family favorite! I keep pumpkin in the pantry year-round now. I have to leave out the onion now because I have developed some strange intolerance--and it still tastes great!

Ingredients Nutrition

Directions

  1. Brown sausage in 1 tablespoon olive oil. Transfer the sausage to paper towel and drain fat from the pan. Add 1 tablespoon olive oil and saute onion and garlic until tender. Add bay leaf, turkey sausage, juice and apple cider vinegar. Reduce liquid to half (about 2 minutes). Add chicken broth and pumpkin, stir until the mixture bubbles. Return turkey sausage to the pan, reduce heat and add evaporated milk. Season with cinnamon, nutmeg, salt and pepper. Simmmer 5-10 minutes if the sauce needs to thicken. Serve over penne pasta and top with fresh grated parmesan if you desire.