Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
Season the sauce with the nutmeg, salt and pepper, to taste.
Simmer mixture 5 to 10 minutes to thicken sauce.
Cook the pasta according to the package directions and then drain.
Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
Top the pasta with Parmesan cheese and enjoy.
Updated on October 25, 2020Originally Posted on September 17, 2014