Pumpkin Pasta Bake

Cook the penne pasta in salted boiling water for 8 minutes (or 2 minutes shy of al dente). Drain without rinsing and set aside.

In a large pot, brown the Italian sausage with diced onion and minced garlic until crumbled and cooked through, 5 to 10 minutes. Drain away any excess grease before moving on.

Add vegetable broth, pumpkin puree, Italian seasoning, chopped sage, black pepper, and salt. Stir to combine and bring to a boil. Reduce heat to medium and whisk in cream cheese until melted, then gradually pour in heavy cream while whisking continuously until combined.

Whisk in 1 cup of parmesan cheese until the sauce thickens slightly. Fold in the partially cooked penne pasta until they're evenly coated in the sauce. 
NOTE: Stop here if you don't want to bake the pasta. Just top each individual serving with more parmesan cheese.

Transfer to the prepared dish and top with remaining ½ cup of parmesan cheese. Cover with aluminum foil and bake 25 minutes. 

Uncover and bake an additional 10 minutes more. Once removed from the oven, allow the pasta bake to rest 10 to 15 minutes.

Meanwhile, heat ¼ cup olive oil in a small skillet over medium heat. Drop in the sage leaves and fry for 5 to 6 seconds. Transfer the fried sage to a paper towel-lined plate.

Serve the Pumpkin Pasta Bake and top each plate with crumbled fried sage.