INGREDIENTS
- 1 pound sweet Italian sausage
- 1 medium onion, chopped
- 1 apple, chopped
- 4 garlic cloves, minced
- 1 cup white wine
- 1 teaspoon thyme
- 1 teaspoon sage
- 14 ounces chicken broth
- 14 ounces pumpkin puree
- 1/2 cup heavy whipping cream
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package Taste Republic Cauliflower Linguini
- Parmesan cheese
- Parsley and additional chopped apple for garnish, if desired
DIRECTIONS
- Brown sausage over medium heat in a large pan. Drain and set aside.
- Add onion, apple, and garlic to the pan and cook until softened. Pour in white wine, thyme, and sage. Cook for 2 minutes.
- Stir in chicken broth and pumpkin puree. Bring to a simmer.
- Add sausage back to the pan and stir in cream, cinnamon, nutmeg, salt, and pepper.
- Boil and drain Cauliflower Linguini. Add linguini to the sauce and fold until well coated. Garnish with Parmesan cheese and extra apple chunks. Enjoy!
Recipe adapted from @MelanieMakes
