• Brown the sausage. Heat 1 tablespoon of olive oil in a large nonstick skillet. Add the sausage and cook, breaking it up with a silicone spoon as you go, until it's browned and cooked through. Use a slotted spoon to remove it from the skillet and transfer it to a bowl. Set aside.
• Saute the shallots and garlic. Add the butter to the skillet along with the minced shallots, sage, and garlic. Cook until the shallots are soft.
• Add the pumpkin. Add the tomato paste, Calabrian chile, and pumpkin puree and stir well. Cook for 3-4 minutes, stirring frequently, until the pumpkin puree is a bit darker in color. Add the vodka simmer for 2-3 minutes. Add the sausage back to the skillet with the tortellini and stir well. Stir in the broth and make sure the tortellini are mostly covered.
• Simmer. Cover the pan and simmer for 5 minutes. Remove the lid and simmer for another 5 minutes, until the tortellini are soft. Add the cream and season to taste with salt and pepper. Add the parmesan and simmer until the sauce is thick. Serve Creamy Pumpkin Tortellini with more parmesan on top.

Storage Instructions

• To store: Leftovers will keep in the fridge for 3-4 days in an airtight container, but keep in mind that as time goes on, the tortellini will soak up the sauce and get puffy. It will still be delicious, but you may need to thin it out when re-warming.

  To reheat: Warm on the stove over a low heat. Add in cream or broth to thin the sauce out as needed. You could microwave it as well in small increments.