Creamy Pumpkin and Sage Pasta with Italian Sausage

Method

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2. While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook until fully browned, about 5-7 minutes.
3. Transfer the cooked sausage to a plate lined with a paper towel, leaving the sausage drippings in the skillet.
4. Reduce the heat to medium. Add the butter to the skillet. If using whole sage leaves for garnish, add them now and fry for about 30 seconds until they are dark green and crispy. Remove them and set aside on a paper towel.
5. Add the diced shallot to the skillet and sauté for 3 minutes until softened.
6. Add the minced garlic and the chopped fresh sage. Cook for about 1 minute until fragrant.
7. Stir in the pumpkin purée, broth, heavy cream, nutmeg, red pepper flakes (if using), and a pinch of salt and pepper. Whisk the sauce until it is smooth and begins to gently bubble.
8. Return the cooked sausage to the skillet with the sauce.
9. Add the cooked pasta and the ½ cup of grated Parmesan cheese. Toss everything thoroughly to coat the pasta.
10. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until the sauce is creamy and coats the pasta nicely.
11. Taste and adjust the seasoning with more salt and pepper as needed.
12. Serve immediately in bowls, topped with extra grated Parmesan cheese and the reserved crispy sage leaves.