1. Brown a pound of Italian sausage (I used turkey sausage, but have it your way) until it is crumbly and gooooood.
2. Slice 1/2 pound of mushrooms and add to the sausage. Cook for 5-7 minutes.
3. Pour in 1/2 cup chicken broth and stir up all the bits of sausage from the bottom of the pan. Stir in 1 can pumpkin puree, then 1/4 cup milk (I used almond milk).
4. Cook one box of whole wheat elbows until al dente. Mix the pasta and the pumpkin sausage sauce all together. I think you could probably go ahead and eat it like that, making it a super quick meal, or you could pour into a casserole like I did, cover it and bake it at 350 for 20 minutes or so, just to let it set. Either way, you should serve it with fresh hot yeast rolls and die happy.
Enjoy!
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