Ingredients
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extra virgin olive oil
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4 cloves garlic, chopped
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1 medium onion, finely chopped
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1 fresh bay leaves or 1 fresh dried bay leaf
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4 -6 sprigs fresh sage, chiffonade
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1 cup dry white wine
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1 cup chicken stock
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1 cup canned pumpkin
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1/2 cup heavy cream or 1/2 cup half-and-half
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1/8-1/4 teaspoon cinnamon
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1/4-1/2 teaspoon ground nutmeg
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salt and pepper
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1 lb penne (with ridges) or 1 lb rigatoni pasta, cooked al dente (with ridges)
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grated parmesan cheese
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1 lb sweet Italian sausage link (out of the casing)
Instructions
- Heat a large skillet to MH heat.
- Add 1 T olive oil, then brown sausage.
- Transfer sausage to plate lined with paper towels to drain fat, set aside.
- Drain fat from skillet, return skillet to stove.
- Add 1 T olive oil, garlic and onion.
- Saute 3-5 minutes, until tender.
- Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
- Reduce wine by half, then add stock and pumpkin, stir.
- When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
- Season with cinnamon, nutmeg, salt and pepper.
- Simmer 5-10 minutes.
- Pour pasta into sauce and stir.
- Add cheese and sage to garnish.