Step 1

Brown the Italian sausage in a large skillet over medium heat. Break up into small pieces. Once no longer pink (about 10 minutes), remove from skillet and set aside. Wipe the excess grease from the skillet with a paper towel.

Step 2

Using the same skillet, melt the butter over medium heat. Once melted, add the minced garlic and sliced sage leaves to the skillet and sauté for about 30 seconds to one minute.

Step 3

Stir in heavy whipping cream, parmesan, salt, pepper, nutmeg, and pumpkin. Let simmer over low heat for 5 minutes, stirring occasionally.

Step 4

While the sauce is simmering, open Palmini Linguine and pour it into a colander. Rinse with water and let drain.

Step 5

Add the sausage back into the pumpkin alfredo sauce. Stir to combine. Then add the drained Palmini linguine noodles to the skillet. Stir until the Palmini noodles are coated with the pumpkin alfredo sauce. Let simmer for an additional 5 to 10 minutes, stirring occasionally.

Step 6

To serve, top with parmesan and fresh sage. Enjoy!