Pumpkin, Sage, and Sausage Pasta
(courtesy of Great Full Gardens in Reno-Sparks. Serves 4)
1 quart GinoTheSoupMan Pumpkin, Sage and Hempseed soup
Light olive oil
1 pound Italian sausage (meat or plant-based)
1 pound penne pasta
Parmesan or vegan Parmesan, for garnish
Chopped parsley, for garnish
Cook soup according to directions on the container. Heat to 160 degrees F and lower heat to simmer.
Brown sausage in skillet in light olive oil. Add to soup.
Cook penne according to directions on package. When ready to serve, place tablespoon of sauce in bottom of dish, add penne, and top with sauce mixture. Garnish with chopped parsley and grated Parmesan.