This is one of the tastiest things I have ever eaten. I love it.
You can make it with 2 sausage links and a can of white beans. I usually buy several packages of Italian sausage and freeze them in packs of two links. I then use them to add flavor to dishes, and then add beans for bulk and variety. This reduces the cost and the fat content of the dish.
I used mild Italian sausage and it had a tiny bit of spice to it. Feel free to use sweet or hot depending on your taste, I would have loved hot but my kids wouldn't like it as much.
Cream sauces tend to be a little dry when eaten as leftover, this was no exception. I just added about 1/2 cup of milk to a large pan and added the cold pasta. Then just stir to combine the milk with the pasta and heat evenly throughout.
Taste for salt too before you serve, I didn't need to add any because I used water and chicken bouillon and bouillon is really salty. If you use real chicken broth or stock you might need to check.
I am going to link to "Once Upon a Feast", the have a "Presto Pasta Night"
Send your links, I'll see you there!
Update 2/11 - I had someone tell me they sauteed mushrooms after the sausage and they loved it.
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Pumpkin Cream Pasta
12 oz. Bow Tie Pasta
1 lb. Italian sausage links, If using links remove casings first
4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese
Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.
Meanwhile saute the Italian sausage until browned. If the skillet looks dry add a splash of olive oil and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes.
Stir in cooked pasta and simmer. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.
Garnish with more Parmesan cheese to taste.
1 lb. Italian sausage links, If using links remove casings first
4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese
Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.
Meanwhile saute the Italian sausage until browned. If the skillet looks dry add a splash of olive oil and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes.
Stir in cooked pasta and simmer. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.
Garnish with more Parmesan cheese to taste.
Make the sauce, add the pasta, check consistency and enjoy! 
