Sausage Linguine with Ginger Pumpkin Sauce

Ingredients

• 1 pound bulk sausage sweet italian with casings removed
• 15 ounce pumpkin puree canned
• 2 tablespoons cup heavy whipping cream 
• 1 clove garlic minced
• 1 teaspoon ground ginger 
• 1  onion diced
• 12 ounce linguine pasta 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly-salted water to a boil.
2. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
3. Combine the sausage, onion, and garlic in a saucepan over medium heat; cook until sausage is completely browned and onion is translucent, 5 to 7 minutes.
4. Stir together the pumpkin puree, cream, ginger, salt, and pepper in a saucepan over medium-low heat; add the sausage mixture and stir. Simmer until heated through, about 3 minutes. Toss with drained pasta to serve.